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Chocolate Cake, Flourless III (D/P, KLP)
Source: Ann Amernick (Former White House Pastry Chef)
Serves: 10-12

10 ounces good imported bittersweet chocolate; broken into pieces
1/2 cup unsalted butter or margarine; at room temperature
1/2 cup sugar; plus more for sprinkling
5 large eggs; separated
1/3 cup finely ground almonds; done in a food processor
2 tablespoons kosher-for-Passover brandy
Whipped cream; optional
Fresh raspberries; optional

Preheat the oven to 300°F and grease well a 9" springform pan. Line the bottom with baking parchment.

Melt the chocolate in a double boiler over barely simmering water. When the chocolate has melted, turn off the heat and leave it over the hot water to cool slowly.

Meanwhile, in a large mixing bowl, beat the butter or margarine with 1/4 cup of sugar until the mixture is fluffy and almost white. Add the egg yolks and beat for 1 minute. Add the almonds and brandy and beat for 2 minutes more.

In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup of sugar. Continue beating the whites until they are stiff and shiny.

Add the cooled melted chocolate to the egg-yolk mixture and mix with a rubber spatula until well combined. Fold one quarter of this chocolate mixture into the egg whites; then gently fold this egg-white mixture back into the rest of the chocolate mixture, taking care not to deflate the batter.

Pour the batter into the prepared pan. Bake on the bottom rack of the oven for 25-30 minutes, or until a tester comes out covered with a thick, moist (not wet), and crumby coating.

Allow the cake to cool for 30 minutes in the pan. Loosen the edges with a knife, remove the sides, and carefully turn the cake upside down onto a plate. Remove the baking parchment. Sprinkle with sugar. Serve warm, at room temperature, or chilled with whipped cream and raspberries on the side.

Posted by Susan Greene

Nutritional Info Per Serving: N/A