This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.
Original recipe makes 1 – 10 inch Bundt cake
Ingredients
6 (1 ounce) squares semisweet chocolate, chopped
10 eggs, separated
7/8 cup white sugar
2 cups ground almonds
Directions
- Melt chocolate in top of double boiler; set aside.
- Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
- Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
Nutrition
Calories: 350 kcal
Carbohydrates: 28.5 g
Cholesterol: 176 mg
Fat: 23 g
Fiber: 4.3 g
Protein: 12.3 g
Sodium: 59 mg
