a.k.a Flourless Chocolate Cake
Adapted from Food Lovers Odyssey
9 oz good quality dark chocolate, chopped into small pieces (I didn't have dark chocolate, only semi sweet. So I decreased the amount of sugar to 1 cup.)
1 cup butter
¼ cup cocoa powder
1 tbsp almond extract
1 ¼ cup granulated sugar
1 ½ cups ground blanched and toasted almonds (see instructions below)
6 eggs, room temperature
Preheat an oven to 310° and line the bottom of a 9-inch spring-form pan with parchment paper.
Slowly melt the chocolate and butter over a double-boiler. In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined. Add the ground almonds and whisk until combined. Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture.
Pour the mixture into the spring-form pan. Make sure the mixture is level and smooth on top. Bake for 50-60 minutes. Cool and serve with chocolate spirals or shavings and powdered sugar. Serve with gelato or whipped cream.
Almonds
Blanch: Boil some water and add desired amount of almonds. Let almonds sit in water for 30 seconds. Drain almonds and place on paper towels. Pinch the almond at the fat end and the almond should pop right out! Get the kids involved. It was lots of fun!
Toast: Heat oven to 350°. Place almonds in a single layer on a baking sheet. Bake for 5 minute intervals stirring in between, until almonds are blonde to light brown in color. They will smell divine!
Grind: Pulse almonds in blender until somewhat fine in texture.
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