Almost Flourless Chocolate Cake

CHOCOLATE! Need I say more? As a dedicated chocoholic I'm always on the prowl for the next best chocolate cake, and this one just may be the ultimate. With only 3 tablespoons of flour, this single layer cake is almost a torte really, (I say who needs flour when you've got almost a pound of chocolate), and proof positive that a chocolate cake doesn't have to be a towering concoction covered in butter cream frosting to be the bomb!

This is a super rich and luxurious cake, and I like to amp up the decadence factor even further by using a high quality chocolate, like Valrhona or Scharffen Berger, and European style butter. However, once, in a pinch, I just used a bunch of odds and ends of leftover baking chocolates and plain unsalted supermarket brand butter and it turned out just fine!

It's quick, very easy to make, and, dare I say it, foolproof. Plus, it may just be the best chocolate cake I've ever put into my mouth.


BITTERSWEET CHOCOLATE AND ALMOND CAKE

12 ounces bittersweet or semisweet chocolate (not unsweetened), chopped
1 cup (2 sticks) unsalted butter
1/2 cup slivered almonds, toasted
3 tablespoons cake flour
1/4 teaspoon salt
5 eggs
1 1/3 cups sugar
1 teaspoon vanilla extract

Preheat over to 325 degrees. Butter 9-inch springform pan (Instead I just spray it with Baker's Secret or another baking spray). Stir chocolate and butter in top of double boiler set over low heat until melted and smooth. Cool chocolate mixture to lukewarm.

Grind almonds, in food processor with flour and salt. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture then chocolate mixture. Pour batter into prepared pan.

Bake until tester inserted into center comes out with just moist crumbs, about 1 hour 10 minutes. Cool in pan (cake center will fall). Press edges down with fork to level top. Cover and refrigerate at least 2 hours.

Cut around cake, remove pan sides. Garnish with additional toasted almonds and/or powdered sugar if desired. Serve with fresh whipped cream or creme fraiche, or just eat it plain. SO good.