Almond and Chocolate Flourless Cake

This cake is also rich in magnesium, iron, phosphorus, vitamin E, and
riboflavin:

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 < 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 cake with a knife and remove the
pan sides. Sprinkle with toasted almonds, if using.

Serves 12