Ingredients: |
Ingredients: 3/4 pound whole almonds (about 2 cups)
1 1/2 cups granulated sugar
3 egg whites
7 eggs
1/4 cup 100 percent cocoa powder
12 tablespoons unsalted butter, melted and slightly cooled
Whipped cream, chocolate shavings and berries for garnish, if desired
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Directions: |
Directions:Preheat oven to 350 degrees. Lightly grease three 9-inch cake pans and line with circle of parchment paper.
In the bowl of a food processor, combine almonds and sugar and process until very finely ground, about 1 minute. Add egg whites and process until mixture forms a ball.
Transfer almond mixture to the bowl of a stand mixer and beat on low speed for 30 seconds. Add whole eggs one-by-one and beat until mixture is smooth, scraping bowl between adding each egg. Add cocoa and beat to combine, then slowly add melted butter.
Divide batter between prepared cake pans and bake 13 minutes or until cakes are just set. Do not overbake. The cake layers should still be fudgy and look slightly underdone. Cool cakes 5 minutes, then turn out onto a wire rack and allow to cool. May be used immediately or wrapped and refrigerated overnight, or frozen for up to one month.
Either use recipe in Chocolate Flourless Trifle or make individual serving by serving wedges of cake garnished with whipped cream, chocolate shavings and berries.
Adapted from a recipe provided by chef Dallas Marsteller of The Ritz-Carlton, Buckhead.
Per serving: 417 calories (percent of calories from fat, 61), 11 grams protein, 32 grams carbohydrates, 4 grams fiber, 29 grams fat (10 grams saturated), 155 milligrams cholesterol, 60 milligrams sodium.
The Ritz-Carlton, Buckhead’s Chocolate Chantilly |
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Notes: |
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Notes: Chef Dallas Marsteller’s original recipe calls for 20 ounces of almond paste, an ingredient that can be difficult to find in a Kosher for Passover version. We’ve substituted whole almonds, egg whites and sugar to essentially create our own almond paste. This homemade version will not have the same finely ground texture as store-bought almond paste. If you can find almond flour, substitute it for the whole almonds called for here for a more finely-textured cake. And if you can find Kosher for Passover almond extract, add 1/2 teaspoon to closely mimic the pronounced almond flavor of store-bought almond paste.
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This recipe for Flourless Chocolate Dessert for Passover (Ritz-Carlton Buckhead) is from