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May 6, 2003

Unbelievable as it seems, there are people who either

a) don't like chocolate

or

b) can't eat chocolate!

Chocoholics like yours truly can't fathom culinary
life without the cocoa bean, but these folks have 
likely never sampled the ecstasies of flourless 
chocolate cake, rich and decadent and 
so bad for our waistlines!
But wait - now there's a way for them (and us) 
to enjoy that dense flourless cake texture without 
chocolate pollution. The recipe below will delight and 
amaze everyone who has the good fortune to taste it.



LEMON-ALMOND INTENSITY CAKE

1 1/3 cups blanched slivered almonds
8 TBSP sugar, divided usage
4 large eggs, separated
5 tsp. finely grated lemon peel
1/2 tsp. nutmeg
Pinch of salt

Preheat oven to 375 degrees F. 
Butter and flour 9" cake pan. 
Line bottom of pan with waxed paper. 

Finely grind almonds with 2 TBSP sugar in food processor. 
Combine yolks, 2 TBSP sugar, lemon peel, nutmeg and salt 
in medium bowl. Using electric mixer, beat until thick and 
smooth (about 2 minutes). Stir in almond mixture. 
Using clean beaters, beat egg whites in large bowl until 
soft peaks form. Gradually add 4 TBSP sugar, beating until 
stiff but not dry. Fold a large spoonful of whites into 
almond mixture and stir well. Gently fold in remaining
whites.

Transfer batter to prepared cake pan. Bake until tester 
inserted into center comes out clean, about 35 minutes. 
Cool cake in pan on rack. Turn out onto serving platter. 
Remove waxed paper. Dust with confectioner's sugar if
desired. Serve topped with a puff of real whipped cream
garnished with small mint leaves. 


Click here to see the current recipe.
Click here to see the previous recipe.


Until next time, see you around the galaxy.


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