Yield: 12 servings
|2 tablespoons||Unsweetened Cocoa Powder|
|4 \N||Squares (1 oz ea.) semisweet|
|4 \N||Squares unsweetened|
|\N \N||Chocolate (1 oz ea)|
|4 \N||Egg whites|
|1 cup||Packed Light Brown sugar|
|2 tablespoons||All Purpose Flour|
|1 cup||Blanched whole almonds,|
|\N \N||Finely ground|
Heat oven to 350 degrees. Grease 9-inch springform pan; sprinkle with cocoa.
Melt both chocolates and butter in top of double boiler over hot water. Beat eggs, egg whites and sugar in bowl. On low speed, beat in chocolate mixture, flour, salt, nuts, water and vanilla. Pour into the prepared pan. Bake in preheated oven for 40 to 45 minutes or until wooden toothpick inserted in center comes out with moist crumbs attached. Cool on wire rack for 10 minutes. Remove sides of pan; cool cake completely on wire rack. Garnish with whipped cream if desired.
Exchanges: ¼ starch/bread, ½ meat, 1 fruit, 3⅘ fat.
Typed & posted by Anne Marie Chiappetta - December, 1995.
Submitted By ANNE MARIE CHIAPPETTA On 12-09-95