5 large eggs
8-1 ounce bittersweet chocolate squares
⅔ cup almonds, finely ground
½ cup unsalted butter
⅔ cup cane sugar
Chocolate Sauce (optional):
6-1 ounce bittersweet chocolate squares
½ cup heavy GF cream
Heat oven to 350°F. Oil an 8 inch spring form pan.
Separate eggs*, placing whites in a medium bowl, and yolks in a large bowl. Bring to room temperature.
In top of double boiler, over hot but not boiling water, heat chocolate and butter, stirring constantly, until melted. Set aside to cool.
With electric mixer on high speed, beat egg whites until stiff peaks form. Set egg whites aside. Using same beaters, beat egg yolks and sugar until thick and pale yellow, about 5 minutes. Stir almonds and chocolate mixture into yolk mixture. Then gently fold this mixture into the egg whites. Pour batter evenly into pan. Bake until cake springs back when gently touched with fingertip: 25-30 minutes. Cool 10 minutes on wire rack.
Remove ring from spring form pan and let cake cool 10 minutes more on wire rack.
Chocolate Sauce: In top of double boiler, over hot, not boiling, water, heat chocolate and heavy cream, stirring constantly, until melted and well combined. (Any pastry glaze will work also) Let cool slightly, then frost cake with this mixture, after placing it onto serving plate. Let cool.
Notes: * I also prepared this recipe without separating the eggs. Omit this step and it works just fine.
Makes: One layer cake that serves approximately eight.
This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. For other wonderful recipes, my cookbook is available at: