Get out your party hats; it’s time
for a celebration! Today, November 7, is National Bittersweet Chocolate and Almonds
Day. I don’t know who came up with that idea, but it seems like a grand
excuse to enjoy a delectable dessert. In searching for a yummy recipe
to try, I came across one that serves two purposes. First, it contains
the required ingredients, bittersweet chocolate and almonds; and
second, it is a nearly flourless torte. What is the purpose in finding
a flourless torte, you may ask. Well, my oldest son must eat a
gluten-free diet and so I am always in search of delicious recipes that
are easy to adapt for him. If you’ve never had to deal with a gluten
intolerance, let me just tell you that almost everything prepackaged in
the grocery store contains gluten or flour in some form or another.
Finding gluten-free alternatives for a teenage boy is no small task.
So, I was very excited to discover this easy to follow recipe. It
contains only three tablespoons of flour, which can easily be
substituted with three tablespoons of rice flour. This is a gooey,
fudgy cake that goes great with vanilla ice cream. It doesn’t take long
to prepare and your friends and family will be impressed! On that note,
I am delighted to share a scrumptious recipe for Bittersweet Chocolate
and Almond Cake.
Bittersweet Chocolate and Almond Cake
Bon Appétit | May 1999
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yield: Serve 10 to 12
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 3/4 cup slivered almonds, toasted
- 3 tablespoons cake flour
- 1/4 teaspoon salt
- 5 large eggs
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups chilled whipping cream
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2
3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan
over low heat until smooth. Cool mixture to lukewarm.
Finely grind 1/2 cup almonds, flour and salt in processor. Using
electric mixer, beat eggs, sugar and vanilla in large bowl until thick,
about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour
batter into prepared pan.
Bake cake until tester inserted into center comes out with moist
crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack
(center will fall). Press edges down with fork to level top. Cover;
refrigerate at least 2 hours and up to 1 day.
Cut around cake; remove pan sides. Beat cream in large bowl to firm
peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.