Flourless Chocolate Cake

 

1 ½ cups walnuts

1 cup granulated sugar

6 oz bittersweet chocolate (60% cocoa or more)

6 eggs, separated

¼ cup unsweetened cocoa powder

1/3 cup 100% red grape juice

Confectioners’ sugar for garnish

 

1.   Preheat oven to 350 degrees F.  Spray a 10 inch spring form pan with non-stick cooking spray.  Put the walnuts and ½ cup of the granulated sugar into a food processor and pulse until finely ground.  Add the bittersweet chocolate and pulse again until it is ground.  Reserve for later.

 

2.   In a large bowl, with an electric mixer on high, beat the egg whites until foamy.  Beat until stiff glossy peaks form, gradually adding the remaining ½ cup granulated sugar while beating.

 

3.   In another bowl, beat the egg yolks for 4-5 minutes, or until thick.  Add the cocoa powder and juice and beat until well blended.  Fold in the chocolate mixture.  Fold in one-fourth of the egg whites.  Then fold in the remaining egg whites in 2 batches.

 

4.   Pour and scrape the batter into the prepared spring form pan.   Bake for 40 minutes, or until a knife inserted into the center comes out clean.  Cool the cake completely in the pan on a rack for 2 hours.  Run a knife around the sides of the pan and release the sides.  Dust with confectioners’ sugar before serving. 

 

5.   One alternative is to use freshly made espresso in place of the grape juice.  This will give the cake a nice coffee flavor.  Allow the espresso to cool before adding to the eggs.  This cake is rich and moist, similar to a torte. 

 

This is an adaptation from a recipe I came across in a book titled:  WomenHeart’s  All Heart Family Cookbook,   by  Kathy Kastan, LCSW, MA ED.