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Chocolate and Almond Cake (Gluten Free)

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“This recipe comes from a flyer from a health food store. I am placing it here for safe-keeping.”
READY IN:
55mins
YIELD:
1 9" cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*. Break the chocolate into small pieces and melt it with the rum and coffee on top of a double boiler.
  2. Put the butter, almonds and icing sugar into a pan and stir over "low" heat until the butter melts and the ingredients are well-mixed. Stir in the chocolate mixture.
  3. Remove from heat and let cool slightly. Stir in the egg yolks thoroughly ( if the mixture is not cool enough the eggs will separate) and then fold in the egg whites.
  4. Turn into a 9" springform pan that you have coated with cooking spray. Bake @ 350* for 45-60 minutes. The cake will still be moist in the middle when done, and is very "fragile" due to the absence of flour.

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