Low Fat and almost flourless Chocolate Cake

I adapted this recipe from one created by Alice Medrich in 1996. It’s in the oven now and smells so good!

ALMOST FLOURLESS CHOCOLATE CAKE

Cooking spray
1/4 cup slivered almonds
3 Tbsp all purpose flour
3 oz bittersweet chocolate, chopped in small pieces
1/2 cup Dutch process cocoa powder
1 Cup sugar, divided in 3/4 cup and 1/4 cup
1/2 cup boiling water
2 egg yolks
1 tsp vanilla
4 egg whites
1/4 tsp cream of tartar or a squirt of lemon juice
powdered sugar to finish, if desired

Preheat oven to 375, position rack in bottom third of oven
Spray an 8 inch spring form pan with cooking spray
1. Grind flour and almonds together in a processor or blender, set aside
2. In a large bowl, combine chocolate, cocoa powder and 3/4 cup of the sugar. Add boiling water and whisk until smooth. whisk in vanilla and egg yolks
3. Combine egg whites with cream of tarter or lemon juice and beat on medium until soft peaks form. Add the remaining 1/4 cup sugar gradually and beat on high until stiff and glossy but not dry. Whisk flour and almond mixture into chocolate. Fold 1/4 of the egg whites into the mixture to lighten it. Fold the rest in with a medium sized whisk until blended and no white streaks are left. pour batter into prepared pan.
4. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few crumbs on it. Cool on a wire rack. The cake will fall and the top will be cracked.
5. Slide a knife along the edge of the cake pan, unhinge and lift the side of the spring form pan off the cake. Leave it on the bottom and transfer to a serving plate. Dust with powdered sugar if desired.