Ingredients:
6 egg whites, beaten stiff
2cups coarsely ground raw almonds (consistency of coarse sand)
2 Tbs. finely ground raw almonds (consistency of flour)
6 tsp. dietetic maple syrup
Filling:
6 egg yolks or equivalent egg substitute
6 ounces/170g cooking chocolate
1tbs. butter replacer
10 tsp. artificial sweetener
Garnish:
Handful of chopped raw almonds
2cups coarsely ground raw almonds (consistency of coarse sand)
2 Tbs. finely ground raw almonds (consistency of flour)
6 tsp. dietetic maple syrup
Filling:
6 egg yolks or equivalent egg substitute
6 ounces/170g cooking chocolate
1tbs. butter replacer
10 tsp. artificial sweetener
Garnish:
Handful of chopped raw almonds
Recipe:
1. Beat the egg whites until stiff.
2. Fold in coarsely ground almonds. Do not grind them too finely. They should be felt in the cake.
3. Fold in finely ground almonds and maple syrup; blend well.
4. Pour the mixture into a greased cake tin, preferably one with a removable base. You can also use two 9-inch/23cm round layer cake pans.
5. Bake in a preheated oven of 350 F/175 C for 45 minutes or until golden brown.
6. Cool. Turn out and split cake into two layers if using one cake pan. Split cake by some sewing thread (about 2 feet/60cm long) and gently working this horizontally, keeping thread stretched.
7. Make the filling by beating the egg yolks until creamy.
8. Add the chocolate, melted in a double saucepan.
9. Blend butter replacer into mixture.
10. Return to saucepan and cook over boiling water, stirring, until the filling has thicken. Cool.
11. Add the artificial sweetener and blend well. If filling is not sweet enough, add more sweetener.
12. Spread half the filling between the layers, put them together and spread the remaining filling over the top.
2. Fold in coarsely ground almonds. Do not grind them too finely. They should be felt in the cake.
3. Fold in finely ground almonds and maple syrup; blend well.
4. Pour the mixture into a greased cake tin, preferably one with a removable base. You can also use two 9-inch/23cm round layer cake pans.
5. Bake in a preheated oven of 350 F/175 C for 45 minutes or until golden brown.
6. Cool. Turn out and split cake into two layers if using one cake pan. Split cake by some sewing thread (about 2 feet/60cm long) and gently working this horizontally, keeping thread stretched.
7. Make the filling by beating the egg yolks until creamy.
8. Add the chocolate, melted in a double saucepan.
9. Blend butter replacer into mixture.
10. Return to saucepan and cook over boiling water, stirring, until the filling has thicken. Cool.
11. Add the artificial sweetener and blend well. If filling is not sweet enough, add more sweetener.
12. Spread half the filling between the layers, put them together and spread the remaining filling over the top.
Serves:
6 to 8
Notes:
Flourless cakes are also delicious on their own without any filling.