King of the Night Cake

Serves 6

Notes from the Chef

This cake is only about 1 1/2 inches high but very chocolaty and rich.

This cake is so rich and delicious that I do not frost it; just dust it with a bit of unsweetened cocoa powder and garnish it with a dollop of sweetened whipped or sour cream and a few berries.

Ingredients

• 1/3 cup toasted almonds, cooled
• 1/2 cup flour, divided
• 1 tbsp unsweetened dark cocoa
• 3.5 ounce bar bittersweet chocolate
• 2 tbsp strong coffee, cold
• 2 tbsp bourbon (may substitute more coffee or Trop 50 orange juice)
• ¼ pound (1 stick) unsalted butter, room temperature
• ½ cup granulated sugar substitute
• 4 eggs, yolks and whites separated
• ¼ tsp almond extract
• 1 tsp vanilla extract
• 1 tbsp sour cream
• 1/2 tsp cider vinegar
• ½ tsp baking soda
• ¼ tsp cream of tartar
• Pinch of salt
• 2 tbsp granulated sugar substitute

Preparation

1. Preheat oven to 350 F.
2. Spray an 8- or 9-inch springform pan with cooking spray. Cut a piece of parchment paper or waxed paper to just fit into the bottom of the pan.
3. In a food processor, pulverize almonds with 1/4 cup flour and cocoa.
4. Place a saucepan filled about 1/4 to 1/3 with water over low heat. In a glass or metal bowl, combine chocolate, coffee and bourbon. Place bowl over (not in) saucepan and heat, stirring, until chocolate melts.
5. Beat butter until fluffy. Add 1/2 cup granulated sugar substitute and beat one minute more, then beat in egg yolks. Add almond and vanilla extracts and beat 30 seconds more.
6. Combine sour cream, vinegar and baking soda. Add to egg yolk mixture. Beat one minute more. Add melted chocolate mixture. (Note: Should the chocolate mixture break, add a few drops more coffee and whisk until smooth again.) Stir in nut mixture.
7. Beat egg whites until frothy. Add cream of tartar, salt and 2 tbsp granulated sugar substitute. Beat until stiff peaks form.
8. Spoon 1/4 egg white mixture into batter. Add remaining egg white mixture and fold into batter alternately with remaining 1/4 cup flour.
9. Pour batter into springform pan. Bake for 20-25 minutes, checking after 20 minutes. (Center of cake should move slightly when pan is gently shaken.)
10. Let cool for 15 minutes on a rack before removing from pan.

Nutrition Information per Serving

• 13 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.