Almond and Chocolate Flourless Cake

2 tablespoons unsalted butter 
2 tablespoons unsweetened cocoa powder
1/2 cup blanched almonds
2 tablespoons + 3/4 cup organic sugar
3 ounces bittersweet chocolate
1/2 cup (4 ounces) reduced-fat sour cream 
2 egg yolks
1 teaspoon vanilla extract
4 teaspoon almond extract (optional) 
5 egg whites, at room temperature
1/4 teaspoon salt
1 tablespoon toasted slivered almonds (optional)

Preheat the oven to 350F. Generously coat a 9"
springform pan with 2 teaspoons of the butter and dust
with 1 tablespoon of the cocoa (don't tap out the
excess cocoa; leave it in the pan.)

In a food processor, combine the blanched almonds with
2 tablespoons of the sugar. Process until finely
ground.

In the top of a double boiler over barely simmering
water, melt the chocolate and the remaining 4
teaspoons butter, stirring occasionally, until smooth.
Remove from the heat. Place the chocolate mixture in a
large bowl. Add the almond mixture, sour cream, egg
yolks, vanilla extract, almond extract (if using), 1/2
cup of the remaining sugar, and the remaining 2
tablespoons cocoa. Stir until well-blended.

In a large bowl, with an electric mixer on high speed,
beat the egg whites and salt until frothy. Gradually
add the remaining 1/4 cup sugar, beating until stiff
glossy peaks form.

Stir one-quarter of the beaten whites into the
chocolate mixture to lighten it. Gently fold in the
remaining whites until no white streaks remain. Place
in the prepared pan. Gently smooth the top.

Bake for 30 minutes, or until the cake has risen, is
dry on the top, and a wooden pick inserted in the
center comes out with a few moist crumbs.

Place in the pan on a rack and cool until warm. The
cake will fall dramatically. Loosen the edges of the
ake with a knife and remove the pan sides. Sprinkle
with toasted almonds, if using.

Serves 12 

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