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Flourless Chocolate Cake

From Italian Cooking and Living, August/September 2004

    16 tablespoons unsalted butter
    (2 sticks), divided
    flour for dusting
    4 eggs, whites and yolks separated
    1 cup sugar
    5 ounces bittersweet chocolate
    11/2 cups blanched almonds
    confectioners' sugar for dusting
    fresh raspberries and blueberries for garnish (optional)
Preheat the oven to 350. Grease a 10-inch round cake pan with 1 tablespoon of butter, and dust it with a bit of flour. In a bowl, beat the egg yolks with the sugar. In a separate bowl, beat the egg whites until soft peaks form, and fold them into the yolk mixture to create a frothy batter. In a double boiler, combine the chocolate with the remaining butter, and stir until melted. Meanwhile, finely grind the almonds in a food processor, and fold them into the batter along with the chocolate mixture. Pour the cake batter into the prepared pan, and bake in the oven for 30 minutes. Remove from the oven, and set aside to cool. Dust with confectioners' sugar, and garnish with fresh raspberries and blueberries. Slice and serve. Serves 12



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