Chocolate Overload Cake

(serves 8-10)

Use the very best quality chocolate you can find in order to ensure amazing results.The cake can be made the day before--cool completely, wrap it well and refrigerate until you are ready to frost and decorate.

8 oz bittersweet chocolate

10 eggs, yolks separated from whites

1/2 cup sugar

1/2 tsp espresso instant powder

1 1/2 cups almond meal

1 cup heavy whipping cream

3 tbsp unsweetened cocoa powder

3 tbsp confectioner sugar

Dark chocolate bar to make chocolate shavings (optional)

Preheat oven to 350F
Oil a 10" springform pan
Melt bittersweet chocolate in a double-boiler--or the microwave (in small increments to ensure the chocolate does not acquire a burnt taste)
Set aside to cool
Beat the egg whites in a mixer to medium stiff-peaks. Set aside.
In a mixer, beat egg yolks with sugar for three minutes on high speed.
Drizzle in the melted chocolate while keeping the mixer on medium and then the espresso powder
Add the almond meal. Mix well
Using a spatula, gently fold in the egg whites into the almond-chocolate mixture. This will take a while--you want to work it slowly
Pour batter into the prepared cake pan
Bake cake for 40 minutes or until a toothpick inserted in the center comes out clean
Let cool completely
In a mixer, beat the whipping cream, cocoa powder and sugar together until medium-stiff peaks
Frost the cake and decorate as you'd like
To make chocolate shavings, use a vegetable peeler and slide it over the bar of chocolate. Then use the shavings to decorate the top of the cake once it's been frosted
Store in the refrigerator until 15 minutes before serving

Chocolate Overload Cake

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