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Italian Flourless Nut Cake




Source of Recipe


Debra Lynn Dadd


Recipe Introduction


Note from BL: Here is a Flourless Italian Chocolate Cake if the Flourless Nut Cake (found in Cakes) is a little too heavy. It won't have quite the same taste, but you can sub apple juice for the brandy and add a drop or two of rum flavouring if you want that kind of taste. This cake is sticky so use cupcake papers and fill to about 2/3 to 3/4 full. I am not sure if xylitol will work for dusting the top of the cake.


List of Ingredients




For the pan:

1 tablespoon CF margarine, softened
cocoa powder

For the cake:

12 tablespoons CF margarine, softened
6 ounces semisweet CF chocolate
1/4 cup powdered evaporated cane juice or xylitol
6 eggs, separated
1 1/4 cups finely ground almonds (with or without skins)
1 tablespoon brandy
2 pinches salt


Recipe



1. Preheat oven to 375 degrees F.

2. Grease the bottom and sides of an 11" springform pan and dust with cocoa powder.

3. Melt the chocolate in the top of a double boiler over simmering water. Set aside to cool.

4. Beat margarine with an electric mixer until light and fluffy.

5. Gradually add the evaporated cane juice (or xylitol) and beat for 2-3 minutes.

6. Add egg yolks one at a time, beating well between each addition.

7. Add the melted, cooled chocolate, beat just enough to blend.

8. Stir in the almonds and brandy, and set aside.

9. Beat the egg whites and salt in another bowl with an electric mixer until they form medium-stiff peaks.

10. Add one-third of the egg whites to the chocolate mixture and fold together with a rubber spatula. Do the same with another third, then repeat with the last third, taking care not to deflate the batter.

11. Pour into the prepared pan.

12. Bake for 15 minutes, then reduce heat to 350 degrees F and continue baking for 30-40 minutes, or until a skewer inserted into the middle comes out clean.

13. Remove the cake from the oven and set aside to cool.

14. Unmold and remove from pan.

15. Dust with powdered evaporated cane juice just before serving. And garnish with Nut Fluff and seasonal fruit if you'd like.

Makes 8 servings.