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Preheat oven to 350F.
Coat a 9" springform pan with cooking spray. Dust with 1 tbsp. of the cocoa.
3 tbsp. unsweetened cocoa powder
1/2 cup blanched almonds
2 tbsp. + 3/4 cup sugar
3 oz. bittersweet chocolate, chopped
1/2 cup reduced fat sour cream
2 large egg yolks, at room temperature
1 tbsp. butter
1 tsp. vanilla extract
1/4 tsp. amond extract (optional)
5 large egg whites, at room temperature
1/4 tsp. salt
1 tbsp. toasted slivered almonds (optional)
12 servings
In a food processor, combine the blanched almonds and 2 tbsp. of the sugar.
Pulse until finely ground.
Place the chocolate in a large microwaveable bowl.
Microwave on high for 1 minute.
Stir until smooth; if necessary, microwave for a few more seconds to melt completely.
Stir in the ground almonds, sour cream, egg yolks, butter, vanilla, almond extract (if using), 1/2 cup of the remaining sugar, and the remaining 2 tbsp. of cocoa.
Place the egg whites and salt in a large bowl.
Using an electric mixer on high speed, beat until soft peaks form.
Gradually beat in the remaining 1/4 cup sugar until stiff, glossy peaks form.
Gently stir 1/4 of the egg whites into the chocolate mixture to lighten it.
fold in the remaining whites until no white streaks remain.
Pour into the prepared pan and smooth the top.
Bake for 30 minutes, or until a wooden pick inserted in the center comes out with just a few moist crumbs.
Cool on rack.
The cake will fall as it cools, leaving a raised edge.
Gently press down the edge as it cools.
Remove the pan sides and place on a serving plate.
Sprinkle with the toasted almonds (if using).
Coat a 9" springform pan with cooking spray. Dust with 1 tbsp. of the cocoa.
3 tbsp. unsweetened cocoa powder
1/2 cup blanched almonds
2 tbsp. + 3/4 cup sugar
3 oz. bittersweet chocolate, chopped
1/2 cup reduced fat sour cream
2 large egg yolks, at room temperature
1 tbsp. butter
1 tsp. vanilla extract
1/4 tsp. amond extract (optional)
5 large egg whites, at room temperature
1/4 tsp. salt
1 tbsp. toasted slivered almonds (optional)
12 servings
In a food processor, combine the blanched almonds and 2 tbsp. of the sugar.
Pulse until finely ground.
Place the chocolate in a large microwaveable bowl.
Microwave on high for 1 minute.
Stir until smooth; if necessary, microwave for a few more seconds to melt completely.
Stir in the ground almonds, sour cream, egg yolks, butter, vanilla, almond extract (if using), 1/2 cup of the remaining sugar, and the remaining 2 tbsp. of cocoa.
Place the egg whites and salt in a large bowl.
Using an electric mixer on high speed, beat until soft peaks form.
Gradually beat in the remaining 1/4 cup sugar until stiff, glossy peaks form.
Gently stir 1/4 of the egg whites into the chocolate mixture to lighten it.
fold in the remaining whites until no white streaks remain.
Pour into the prepared pan and smooth the top.
Bake for 30 minutes, or until a wooden pick inserted in the center comes out with just a few moist crumbs.
Cool on rack.
The cake will fall as it cools, leaving a raised edge.
Gently press down the edge as it cools.
Remove the pan sides and place on a serving plate.
Sprinkle with the toasted almonds (if using).
