*  Exported from  MasterCook  *
                 Elizabeth David’s Flourless Chocolate Cake
 Recipe By     : Joy Abellana <Joy_Abellana@Pupress.Princeton.Edu>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      oz.           bittersweet (not unsweetened) chocolate
    1      t.            vanilla
    1      T.            brewed espresso (or any other *strong* bre
    1      T.            brandy
    6      T.            butter
      1/2  cup           sugar
      1/2  cup           ground almonds
    3      large         eggs, divided
  1. Preheat the oven to 300 degrees F. and butter and 8-inch
  springform pan.
  2. In a heavy saucepan over low heat, melt chocolate with vanilla and
  brewed espresso and brandy.
  3. Add butter, sugar, and almonds and heat the mixture until the
  butter has melted. Remove the pan from the heat and cool slightly.
  4. Beat the 3 egg yolks until they are lemon colored and stir them
  into the chocolate mixture.
  5. Whip the 3 egg whites until they are just stiff and fold them
  into the chocolate mixture.
  6. Turn the batter into the pan and bake the cake in the middle of
  the over for 45 minutes. The cake will have some cracks on top, and a
  tester inserted into the cake will not come out clean. Let the cake
  cool completely on a rack and remove the sides of the pan. The cake
  will rise and then fall.
  Serving suggestions: brush with raspberry jelly; sprinkle with
  powdered sugar; cover or serve with whipped cream.
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