This rich, flourless chocolate cake is perfect for Easter or Passover. Vary the flavor by using different nuts or adding a little cinnamon.*
- 9 large egg(s), separated
- 1 cup(s) sugar, divided
- 5 oz bittersweet chocolate, melted
- 1 cup(s) walnut(s), processed to a powder (see note**), divided
Preheat oven to 350ºF.
In a medium bowl, with an electric mixer on high speed, beat egg yolks with 1/2 cup of sugar until they are light yellow and form ribbons or ripples. Reduce mixer speed to low and pour in warm (but not hot) chocolate and half of processed nuts; mix until incorporated and set aside.
In a large bowl, with an electric mixer on high speed, beat egg whites until soft peaks form. Reduce mixer speed to medium and incorporate remaining 1/2 cup of sugar. Increase mixer speed to high and beat until egg whites hold their shape but are not too stiff or dry.
Incorporate a heaping cup of egg whites into chocolate mixture with a spatula; then carefully fold chocolate mixture and remaining processed nuts into remaining egg whites.
Spoon batter into an ungreased two-piece 10-inch angel food cake pan with feet; carefully smooth top into an even layer. Bake until a toothpick inserted in center of cake comes out clean, about 75 minutes.
Remove cake from oven and turn pan upside-down on its feet to cool — the cake will not fall out (if you do not have a footed pan, simply invert the pan over the top of a wine bottle). When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Cut into 16 pieces and serve. Yields 1 piece per serving.
- *Could affect SmartPoints value.**You can grate the nuts by hand. Or you can use a food processor or mini chopper, using short pulses. Do not allow the nuts to clump together and start to form “butter.” Keep them fluffy since they are used as “flour.”