Original Day Family cookbook
Ingredients:
1-½ cups (9 ounces) semisweet chocolate chips
2/3 cup unsalted butter
4 large eggs, separated and at room temperature
1/3 cup unsifted all-purpose flour
1/3 cup sugar
½ cup (Plus extra for garnish)
Chopped natural almonds, toasted
Directions:
Heat oven to 350o. Butter shallow 9" round baking dish. In heavy 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly, until smooth. Remove from heat. Stir in egg yolks, one at a time, until well mixed. Stir in flour until blended.
In large bowl, with electric mixer at high speed, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. Fold chocolate mixture into beaten whites just until no streaks of white remain. Quickly fold in nuts. Pour into buttered dish. Maybe sprinkle more nuts on top.
Bake cake 25 min. or just until most of the cake is firm. (The center of the cake will be soft and will fall slightly). To serve, spoon warm cake onto individual plates. Top with a dollop of ice cream and some hot fudge sauce. Garnish with whopped cream and nuts, if desired.
Variations: