Flourless chocolate almond cake (uses 12x18" sheet pan)
Flourless Cake:
18 oz. bittersweet or semisweet chocolate squares, finely chopped
10 large eggs, separated
10 tablespoons unsalted butter (no substitutes), softened
3/4 cup almond flour or toasted almond flour (*) or 1/2 cup whole blanched almonds
2 tablespoons light corn syrup
1/4 cup dark rum (optional)
3/4 cup sugar
Heat oven to 325F. Grease a 12x18" pan with vegetable shortening or butter. Line the bottom of the pan with parchment paper. Set aside.
Place chocolate in medium microwave-proof bowl. Cover with plastic wrap, turning back one corner to vent. Microwave on High 1 minute; stir and microwave 30 to 45 seconds more, until chocolate is melted and completely smooth. Keep chocolate covered so it remains warm.
Beat egg yolks, butter, almond flour (if using whole blanched almonds, process nuts with 2 tablespoons of the sugar in food processor until finely ground) and corn syrup in large mixer bowl on medium-high speed, until light and fluffy. Beat in rum, if desired.
Beat egg whites in a clean mixer bowl with clean beaters on medium speed, until foamy. Beat in sugar (or remaining 10 tablespoons sugar, if using whole blanched almonds) 1 tablespoon at a time. Increase speed to medium-high and beat to stiff peaks. Gently fold whites into almond mixture with a rubber spatula, until almost combined. Gently fold in the warm chocolate, until well combined. Spread batter into prepared pan.
Bake cake 25 to 35 minutes, until top springs back when lightly touched and a toothpick inserted in center comes out clean. Cool cake completely on wire rack.
