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
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.