Let eggs stand at room temperature for 30 minutes. Meanwhile, in a blemder or food processor, combine the almonds and 2 tbsp sugar; cover and process until ground. Combine water and cocoa; set aside.
In a small bowl, beat egg yolks until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Blend in the almond mixture, cocoa mixture and vanilla.-
In another bowl, beat the egg whites, cream of tartar and salt on high until stiff glossy peaks form. Fold egg whites into the batter.
Pour into a 6-inch springform pan; coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or ntil the cake springs back when lightly touched.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool completely.
Garnish with chocolate syrup if desired.
Yeild- 4 servings. 1 slice
321 caloried, 18g fat (2 g saturated fat) 159 mg cholesterol, 93 mg sodium, 12 protein.
Originally Submitted
8/9/2010
0 Out of 5 from
0 reviews
You can add this Flourless Chocolate Almond Cake recipe to your own private DesktopCookbook.
