Chocolate Cake Recipes

Ingredients

1/2 cup blanched almonds
3/4 cup organic sugar
1 regular size bittersweet organic chocolate bar
2 tbsp unsweetened cocoa powder
3 tbsp organic unsalted butter
4 oz organic sour cream
5 egg whites for ‘fluff’ + 2 egg yolks for chocolate batter mix
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Pinch of sea salt

Equipment: 1 9 inch spring form pan

Method

1. In a food processor, combine your blanched almonds with 1/4 cup sugar. Process until finely ground.
2. Preheat the oven to 350. Coat your spring form pan lightly with butter and dust with cocoa powder, tap pan and set aside.
3. Melt your chocolate and butter in a double boiler, stirring until smooth.
4. In bowl of mixer place 5 egg whites, place 2 of the egg yolks in another large bowl and set the mixing bowl aside for now.
5. In the large bowl mix 2 egg yolks, chocolate, extracts, sour cream, 1/4 cup of sugar and 2 tbsp of cocoa. Stir until blended well.
6. Now returning to your mixing bowl, beat your egg whites on high speed adding your pinch of salt. Beat until frothy.
7. Add your last 1/4 cup of sugar, continue beating until eggs look like clouds.
8. Slowly and gently add your whipped egg whites to your chocolate mixture, fold in until well blended - very softly.
9. Pour into your spring form. And bake for 30 minutes.
10. When the cake comes out it is first raised, it’s normal for the cake to fall. Once it has fallen and is cooled a bit you can serve.

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