Return to Main Recipes Page/Return to Home Page

Chocolate Cake, Flourless II (P, KLP, TNT)
Source: Unknown
Serves: 10-12

1/2 cup margarine
8 oz. semisweet chocolate, chopped
5 eggs, separated
3/4 cup sugar
1 cup ground almonds

Preheat oven to 350°F. Line bottom and sides of a 9" springform pan with foil. Grease foil.

Melt margarine and chocolate over low heat. Stir until smooth and let cool.

Beat whites until stiff, about 2 minutes. Beat together yolks and sugar until thick and pale, about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.

Place an 8" baking pan with 1" of water in it on the bottom rack of the oven (to make the torte more moist) Bake on center rack at 350°F for 45-50 minutes or until sides begin to pull away from pan and top is set in center. Cover loosely with foil for the last 20 minutes of baking. Don't worry if the cake cracks because the top will be on the bottom later.

Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

When serving, sprinkle a bit of sugar on top. I like to garnish with a few strawberries.

Poster's Notes:
The center will be a little fudgy tasting! There are never any leftovers to worry about, guaranteed!

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A