Flourless Chocolate Almond Cake

• 3 eggs,
• 3/4 cup unblanched almonds
• 2 tablespoons plus 1/3 cup sugar, divided
• 1/4 cup hot water
• 1/4 cup baking cocoa
• 1-1/2 teaspoons vanilla extract
• Dash cream of tartar
• Dash salt
• Chocolate syrup, optional

1. Let eggs stand at room temperature for 30 minutes. Meanwhile, in a blender, combine almonds and 2 tablespoons sugar; cover and process until ground. Combine water and cocoa; set aside.
2. 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.
3. 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.
4. Pour into a 6-in. springform pan coated with cooking spay. Place pan on a
5. . Bake at 350u0b0 for 30-35 minutes or until 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.

eggs, unblanched almonds, sugar, hot water, baking cocoa, vanilla, cream of tartar, salt, chocolate syrup

Taken from www.tasteofhome.com/recipes/flourless-chocolate-almond-cake/ (may not work)