Flourless Almond And Chocolate Cake

Instructions

1. 1

   Melt the chocolate in glass bowl or measuring cup in the microwave oven. Start with one minute on high. Stir the chocolate with a knife. Repeat the process in thirty-second bursts, stirring after each, until the chocolate is just barely melted and smooth.

2. 2

   While the chocolate is heating, cream the butter and sugar together

3. 3

   Add the amaretto to the mixer bowl. Sift the cocoa powder, baking powder and cornstarch together and add, in two portions. Beat in thoroughly.

4. 4

   Grind the almonds to a fine powder in a coffee mill. Add that to the bowl, then the egg yolkss. Continue to mix until well blended.

5. 5

   Scrape down the sides of the cowl until clean. While running the mixer on medium speed, slowly add the chocolate. Mix just until blended. DOn't overmix.

6. 6

   In a separate bowl, beat the egg whites with the cream of tartar until stiff but not dry. Fold this very gently with a rubber spatula into the mixer bowl.

7. 7

   Coat two nine-inch pie pans with shortening and fill them almost to the top with the batter. Bake in a preheated 275-300 degree oven for one hour. Cakes are done when the tops start to show small cracks. (This is normal.)

8. 8

   Allow cakes to cool on racks. Turn pans over onto plates. Dust the tops of the cakes with powdered sugar.