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Рецепт Almond And Chocolate Flourless Cake

by Global Cookbook

Ингредиенты

2 Tbsp. unsalted butter 2 Tbsp. unsweetened cocoa pwdr 1/2 c. blanched almonds 2 Tbsp. + 3/4 c. organic sugar 3 ounce bittersweet chocolate 1/2 c. (4 ounces) reduced-fat lowfat sour cream

2 x egg yolks 1 tsp vanilla extract 4 tsp almond extract (optional) 5 x egg whites, at room temperature 1/4 tsp salt 1 Tbsp. toasted slivered almonds (optional)

Инструкции

1. Preheat the oven to 350F. Generously coat a 9" springform pan with 2 tsp. of the butter and dust with 1 Tbsp. of the cocoa (do not tap out the excess cocoa; leave it in the pan.)
2. In a food processor, combine the blanched almonds with 2 Tbsp. of the sugar. Process till finely grnd.
3. In the top of a double boiler over barely simmering water, heat the chocolate and the remaining 4 tsp. butter, stirring occasionally, till smooth. Remove from the heat. Place the chocolate mix in a large bowl. Add in the almond mix, lowfat sour cream, egg yolks, vanilla extract, almond extract (if using), 1/2 c. of the remaining sugar, and the remaining 2 Tbsp. cocoa. Stir till well-blended.
4. In a large bowl, with an electric mixer on high speed, beat the egg whites and salt till frothy. Gradually add in the remaining ( c. sugar, beating till stiff glossy peaks form.
5. Stir one-quarter of the beaten whites into the chocolate mix to lighten it. Gently mix in the remaining whites till no white streaks remain. Place in the prepared pan. Gently smooth the top.\ Bake for 30 min, or possibly till the cake has risen, is dry on the top, and a wooden pick inserted in the center comes out with a few moist crumbs.
6. Place in the pan on a rack and cold till hot. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Sprinkle with toasted almonds, if using.
7. Serves 12

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