Recipe: Lacy Flourless Chocolate Cake

Chocolate icing

1. Preheat oven to 350 F. Butter a 9x3-inch round springform pan; line bottom with buttered wax paper. Flour the pan, shaking out excess.
2. Prepare cake: Place both chocolates in a double boiler over simmering water; stir until melted. Scrape chocolate into a bowl. Cool 3 minutes.
3. Gradually stir the butter into the chocolate. Add 1/2 cup sugar and the almonds. Stir in egg yolks, one at a time.
4. Beat egg whites and salt in a bowl until they form soft peaks. Add 1/4 cup sugar and beat just until whites hold their shape. Fold whites, in thirds, into the chocolate. Pour batter into pan; bake 35 minutes. Cool pan on a wire rack.
5. Remove sides of the cake pan. Invert cake onto a wire rack. Remove bottom of pan and wax paper. Cool completely.
6. Prepare icing: Melt the butter and chocolates in a double boiler over simmering water, whisking constantly. Remove from heat; whisk in cream. Whisk in confectioners' sugar and vanilla.
7. Place cake on a rack over a baking sheet; pour warm icing over cake. Spread with a spatula, making sure to ice the sides. Let rest for 2 hours.
8. Transfer cake to a serving platter. Lightly place a paper doily on the surface. Sprinkle confectioners' sugar over the top so it leaves a pattern; carefully lift off the doily and discard. Serve the cake with whipped cream, if desired.

Serves 8. Per serving (without whipped cream garnish): 530 calories, 47 g carbohydrate, 7 g protein, 39 g fat, 190 mg cholesterol.

Source: Parade magazine, December 12, 2004.