Recipe: Flourless Chocolate Cake with Almonds and Chocolate Glaze (using olive oil)

FLOURLESS CHOCOLATE CAKE WITH ALMONDS
AND CHOCOLATE GLAZE

FOR THE CAKE:
1 1/2 cups slivered almonds
7 oz. bittersweet chocolate, chopped
3/4 cup Pompeian Extra Light Tasting Olive Oil, divided use
1 cup superfine sugar, divided use
5 large eggs, separated
1 Tbsp. brandy
FOR THE GLAZE:
12 oz. bittersweet chocolate, chopped
1/2 pint fresh raspberries

TO MAKE THE CAKE:
Preheat oven to 325 degrees F. Oil a 9-inch round cake pan. Line bottom with a round of oiled wax paper.

Place almonds in bowl of a food processor. Pulsate until finely ground; set aside.

Melt chocolate in a double boiler. Stir in 1/2 cup Pompeian Extra Light Tasting Olive Oil and allow chocolate to cool.

Beat egg yolks and 3/4 cup of the sugar in a large bowl, using electric mixer at high speed, until thick and lemony. Reduce speed to low and add cooled chocolate mixture and brandy. Fold in almonds. Wash and dry the beaters.

Beat egg whites at medium speed until soft peaks form. Slowly add remaining 1/4 cup of sugar and continue to beat until stiff. Fold egg whites into chocolate batter, pour into prepared pan and smooth the top.

Bake for 50-60 minutes or until a wooden pick inserted into center of cake comes out clean. Cool on wire rack for 20 minutes.

Use a thin knife to loosen cake from sides of pan. Invert cake onto rack and cool completely.

TO MAKE THE GLAZE:
Melt chocolate in double boiler. Stir the remaining 1/4 cup olive oil into chocolate and allow glaze to cool for 15 minutes, or just until it begins to thicken.

Pour glaze over cake, using a small offset spatula to evenly coat sides. Allow glaze to set.

TO SERVE:
Transfer cake to serving plate. Garnish each slice with a few fresh raspberries.

Makes 12 servings
Adapted from source: Pompeian, Inc.