Prep 15 mins
Cook 50 mins
Chocolate, Cointreau, almonds, what more could you ask for in a dessert? I found this recipe in the New York Daily News, have adapted it to what makes me happy. I use soy milk and margarine so the recipe is not dairy at all, but you can use milk (or cream) and butter instead.
- 3 1⁄4 cups dark chocolate
- 4 teaspoons soymilk
- 10 tablespoons unsalted margarine
- 1 teaspoon vanilla extract
- 3 tablespoons Cointreau liqueur
- 6 eggs, separated
- 10 tablespoons sugar
- 3 1⁄4 cups finely chopped almonds
- confectioners' sugar
- Preheat the oven to 350 degrees.
- Lightly grease a deep 8- or 9-inch round cake pan.
- In the top of a double boiler set over simmering water, melt the chocolate with the soy milk and margarine.
- Do not allow this to boil.
- (I usually do this step in the microwave at 70% power so as not to burn the chocolate).
- Set aside to cool.
- Stir in the vanilla and Cointreau.
- In a mixing bowl, combine egg yolks and sugar.
- Beat very well.
- In a separate mixing bowl, whip egg whites until peaks form and they are foamy.
- Fold the egg whites into the egg yolk and sugar mixture.
- Stir in the chocolate mixture and finely chopped almonds.
- Pour the mixture into the prepared cake pan.
- Bake for about 45 minutes.
- Allow the cake to cool completely.
- Sprinkle with confectioner's sugar.
Wonderfully fudgy, lightly flavored with orange and chocked full of almonds! I made this very easy recipe using butter and half and half. I decided to use my 9" springform pan and it worked very well with this cake. I would recommend this to serve for company as it makes a nice presentation dusted with powdered sugar. I would suggest serving with a little vanilla ice cream on the side. Thanks for the great chocolate high, Mirj :)
this recipe is fantastic!!! im on a locarb diet and this is great. you can you any sugar free chocolates, 5-6 bags. substitute the sugar and confectioners with splenda and walla!!!!