Chocolate and Almond Cake (Gluten Free) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe comes from a flyer from a health food store. I am placing it here for safe-keeping. Ingredients:
200 g bittersweet chocolate (organic preferred) |
150 g butter |
150 g icing sugar |
150 g almonds, ground |
6 egg yolks |
6 egg whites, whipped |
1 tablespoon coffee, hot & black |
1 tablespoon rum |
Directions:
1. Preheat oven to 350*. Break the chocolate into small pieces and melt it with the rum and coffee on top of a double boiler.
2. Put the butter, almonds and icing sugar into a pan and stir over low heat until the butter melts and the ingredients are well-mixed. Stir in the chocolate mixture.
3. Remove from heat and let cool slightly. Stir in the egg yolks thoroughly ( if the mixture is not cool enough the eggs will separate) and then fold in the egg whites.
4. Turn into a 9 springform pan that you have coated with cooking spray. Bake 350* for 45-60 minutes. The cake will still be moist in the middle when done, and is very fragile due to the absence of flour.
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