Flourless Chocolate Cake

• 6 to 7 ounces almond meal
• 1 cup sugar, divided
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
• 1/2 cup unsweetened cocoa powder
• 1/4 cup soy milk
• 1/2 cup espresso
• 6 large eggs, separated
• 1 teaspoon vanilla bean
• 1/4 teaspoon salt

1. Preheat oven to 350u0b0F. Brush bottom of 10-inch-diameter springform pan generously with margarine.
2. Add espresso soy milk and cocoa to chocolate and melt in microwave.
3. beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Move to clean bowl.
4. Blend almonds and 1/4 cup sugar
5. Combine egg yolks, vanilla and 1/2 cup plus 2 tablespoons sugar in mixing bowl. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in chocolate mixture. Fold in ground-almond mixture.
6. Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates.
7. puree in blender:
8. Strawberry sauce
9. 2 1-pint strawberries, hulled
10. 3 tablespoons sugar
11. Powdered sugar
12. 1 teaspoon vanilla

meal, sugar, bittersweet, cocoa, ubc, espresso, eggs, vanilla bean, salt

Taken from www.epicurious.com/recipes/member/views/flourless-chocolate-cake-51197401 (may not work)