FLOURLESS COCOA CAKE
1 cup sliced or slivered almonds
1 cup plus 1 tablespoon sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/2 cup unsweetened cocoa powder
5 eggs, separated
1/8 teaspoon salt
Preheat oven to 350 degrees F.
Place almonds in a single layer on a shallow baking pan. Bake 7 or 8 minutes, stirring occasionally, until light brown. Cool completely.
Raise oven temperature to 375 degrees F. Butter or oil a 10-inch tube pan with straight, removable sides. Be sure to generously coat the tube at the center of the pan.
Pulse-blend the toasted almonds and 1 tablespoon of sugar in a food processor until finely ground. Set aside.
In a small saucepan, melt the butter over low heat and stir in the cocoa powder. Set aside to cool.
In an electric mixer, beat egg yolks with 3/4 cup of sugar until fluffy and pale yellow. Stir in the cocoa mixture and the salt until well incorporated. Stir in the almonds; set aside.
Beat egg whites with electric mixer until foamy. Gradually add 1/4 cup of sugar as you continue beating the whites to soft peaks.
Add about a quarter of the beaten egg whites into the chocolate-nut mixture. Gradually fold the remaining egg whites into the batter. Pour into prepared tube pan.
Bake on the center rack of the oven for 40 to 45 minutes until set. The cake is done when a fork or cake tester inserted into the cake comes out with a thick, moist and crumbly coating. Cool 30 minutes on a wire rack.
Carefully run a sharp knife along the perimeter of the cake. Remove the sides of the pan. Cool cake completely. Loosen the cake from the center tube with a small sharp knife, if necessary, and then unmold.
Serving suggestion:
Decorate with apple slices, slivered almonds and a drizzling of honey.
Makes 12 servings
Source: Hershey's |