Flourless Chocolate Sponge Cake

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A delicious tasting dessert without flour presented in a gourmet style.
This is ideal for a Seder or anytime.

Serve in martini glasses for an elegant finish to a dinner party.

See more of my Dessert Recipes with photographs

Flourless Chocolate Sponge Cake
recipe and photograph by www.finedinings.com

Serves 8

1/3 cup cocoa powder
1/4 cups boiling water
2 tablespoons butter, softened
1 teaspoon vanilla
6 eggs, separated
2/3 cup sugar, divided
1/3 cups almonds, toasted and finely ground
1 cup heavy cream, whipped
1 tablespoon sugar
8 mint sprigs for garnish
coarsely chopped almonds toasted for garnish
1/4 cups chocolate ganache (recipe follows) for garnish

In a small bowl stir cocoa powder and boiling water until smooth; add 2 tablespoons butter and vanilla. Set aside to cool.

In a large mixer bowl combine egg yolks with 1/2 cup sugar; beat on medium speed 5 minutes; add almonds and cooled batter to egg yolks, beat until well blended.

In another large bowl beat egg whites until foamy, gradually add remaining sugar, beat to stiff peaks. Fold in egg whites small amounts at a time into batter. Pour into a buttered foil lined 15x10x1-inch jelly roll pan with foil extended over the sides. Bake at 350° for 15 to 18 minutes or until cake springs back when touched lightly in the center.

Whip the cream with 1 tablespoon sugar to soft peaks. Fill martini glasses by layering small pieces of cake, whipped cream and chopped nuts. Decorate serving plates with ganache (recipe follows) or syrup, garnish with mint sprigs and serve.

Chocolate Ganache
(or use commercial syrup)
1/2 cup heavy cream
2 tablespoons dark corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
squirt bottle (I use a clean plastic catsup or mustard container)

In a small saucepan combine cream and corn syrup over low heat, add chocolate whisking until melted and smooth. Cool and pour into squirt bottle. Refrigerate until ready to use.

Wine recommendation: Cabernet Sauvignon