Flourless Chocolate Cake
by Linda Harris

Preheat oven to 350 degrees

1 tablespoon unsweetened cocoa
1/2 cup butter
1 cup and 2 tablespoons sugar, divided
1 cup ground almonds
8 ounces semi-sweet chocolate chips, melted
4 eggs, separated
1 cup whipping cream
1 teaspoon vanilla
raspberries

Coat a 9 inch spring pan with cooking spray or oil, then dust with cocoa.

Beat butter until smooth.  Add 1 cup sugar and beat until smooth, then add almonds, melted chocolate, and egg yolks.  Beat until smooth.

In a separate bowl, beat egg whites until soft peaks form.  Stir 1/3 cup egg whites into chocolate mixture.  Then gently fold the remaining egg whites into mixture.  Carefully scrape the batter into prepared pan.

Bake for 30-45 minutes until a toothpick comes out nearly clean.  Let cool in pan for 30 minutes, then release the sides and slide onto a serving plate.  Top with whipped cream and berries.