Chocolate And Almond Cake (Gluten Free)
- 200 g bittersweet chocolate (organic preferred)
- 150 g butter
- 150 g icing sugar
- 150 g almonds, ground
- 6 egg yolks
- 6 egg whites, whipped
- 1 tablespoon coffee, hot & black
- 1 tablespoon rum
- Preheat oven to 350*. Break the chocolate into small pieces and melt it with the rum and coffee on top of a double boiler.
- Put the butter, almonds and icing sugar into a pan and stir over "low" heat until the butter melts and the ingredients are well-mixed. Stir in the chocolate mixture.
- Remove from heat and let cool slightly. Stir in the egg yolks thoroughly ( if the mixture is not cool enough the eggs will separate) and then fold in the egg whites.
- Turn into a 9" springform pan that you have coated with cooking spray. Bake @ 350* for 45-60 minutes. The cake will still be moist in the middle when done, and is very "fragile" due to the absence of flour.
bittersweet chocolate, butter, icing sugar, almonds, egg yolks, egg whites, coffee, rum
Taken from www.food.com/recipe/chocolate-and-almond-cake-gluten-free-406561 (may not work)