Chocolate Almond Flourless Cake

2 T. butter
3 T. unsweetened cocoa powder, divided
1/2 c. almonds, ground (or a little bit less than a 1/2 cup of almond meal)
8 T. sugar, divided
3 oz. semi-sweet chocolate
1/2 c. reduced-fat sour cream
2 egg yolks
1 T. amaretto
1 tsp. vanilla
1/2 tsp. cinnamon
5 egg whites, at room temperature
1/4 tsp. salt
Fresh raspberries, slivered almonds, and powdered sugar for garnish

1.  Generously coat an 8" or 9" springform pan with about 2 teaspoons of the butter and dust with 1 tablespoon of the cocoa powder.  Do not tap out the excess cocoa powder - leave it in the bottom of of the pan.

2.  In a food processor, process the almonds with 1 tablespoon of the sugar until very finely ground.  (If using almond meal, you can omit this step.  Use just a little bit less than a 1/2 cup of the almond meal.)

3.  In a small saucepan over very low heat, or in the top of a double boiler, melt the chocolate and remaining better, stirring occasionally, until smooth.  Remove from heat and place the chocolate mixture in a large mixing bowl.  Add the almond mixture, sour cream, egg yolks, amaretto, vanilla, cinnamon, 5 tablespoons of sugar, and the remaining 2 tablespoons of cocoa powder.  Stir until well blended.

4.  In another large mixing bowl, use an electric mixer on high speed to beat the egg whites and salt until foamy.  Gradually add the remaining 2 tablespoons of sugar, beating until the egg whites make stiff peaks when the beaters are lifted.

5.  Stir 1/4 of the egg whites into the chocolate mixture to lighten the chocolate batter.  Then, gently fold in the remaining egg whites.  Spoon into the prepared pan and smooth the top.

6.  Bake at 350 degrees for 30 minutes.  The cake is done when it has risen, is dry on the top, and a toothpick inserted in the middle comes out with just a few moist crumbs.  As the cake cools, it will fall to be about 1" to 2" thick.

7.  Loosen the edges of the cake with a knife and remove the springform pan sides.  Serve each slice with a dusting of powdered sugar, a few raspberries, and a sprinkling of slivered almonds.


Source:  The Kitchen is My Playground