Made this cake last Sunday with my daughter - Yummy!
Preheat oven to 350F. Grease and line a 9inch cake pan.
9.7oz (275g) bar of Scharffen Berger Bittersweet Dark Chocolate (70%)
1/3 cup skim milk (skim? what I had in the house, it works)
5 Tbsp butter
1/3 cup almond meal (Bob's Red Mill)
1 cup sugar
1 tsp baking powder
1 tsp ground cinnamon (or 1/2 tsp of cayenne)
4 eggs, separated
- Use a serrated bread knife to break up the chocolate into small pieces then combine with butter and milk over hot bath (double boiler or I use a bowl in a saucepan)until chocolate melts.
- Beat the egg yolks with half the sugar. Then fold in the chocolate mixture.
- Combine the almonds, baking powder and cinnamon then add to chocolate/egg mixture and fold in.
- Beat egg whites until frothy using electric mixture, gradually add sugar, beat until stiff peaks form.
- Gently fold in the beaten egg whites and pour into prepared cake pan.
- Bake for about 45 minutes - test with toothpick.
As the cake cools it will collapse. Dust with powdered sugar. Serve warm or cold.
Whipped cream?... oh, why not!
