Shelly's Recipe

CHOCOLATE HAZELNUT FLOURLESS CAKE

Category: Cakes

2 tablespoons butter
3 tablespoons cocoa powder
1/2 cup almonds or hazelnuts, blanched
8 tablespoons sugar
3 ounces bittersweet chocolate
1/2 cup sour cream
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
5 egg whites, at room temperature
1/4 teaspoon salt

Heat oven to 350. Generously coat 8 or 9 inch springform pan with 2 teaspoons of the butter and dust with 1 tablespoon of the cocoa (don't tap out excess, but just leave it in the pan).

In a food processor, combine nuts with 1 tablespoon sugar until finely ground.

In top of double boiler over barely simmering water, melt chocolate and remaining 4 teaspoons butter, stirring occasionally, until smooth. Remove from heat. Place chocolate mixture in large bowl. Add nut mixture, sour cream, egg yolks, vanilla extract, cinnamon, 5 tablespoons sugar and remaining 2 tablespoons of cocoa. Stir until well blended.

In another large bowl, with electric mixer on high speed, beat egg whites and salt until foamy. Gradually add remaining 2 tablespoons sugar and beat until whites hold stiff peaks when beaters are lifted. Stir 1/4 of beaten whites into chocolate mixture to lighten it. Gently fold in remaining whites. Spoon into prepared pan. Gently smooth top.

Bake 30 minutes or until cake has risen and is dry on top and wooden pick inserted in center comes out with a few moist crumbs. Cool on rack until warm.