A Baker's Dozen: 13 Delicious Baking Recipes

4 oz

Bittersweet Chocolate, chopped (at least 60% cocoa)

2 cups

¼ tsp Salt

Eggs, separated

½ cup Honey

1 tsp Vanilla Extract

½ tsp Almond Extract

Preheat oven to 350°F; spray a 9-inch spring form cake pan with

pan spray. Melt chocolate in a small saucepan over very low heat,

stirring frequently. Once melted and smooth, remove from heat

and transfer into a large mixing bowl. Set aside. Combine almond

flour and salt in a small bowl and set aside. Place yolks and honey

in a large mixing bowl. Whip on high until light and fluffy, about

5 minutes. Gently fold yolks into cooled chocolate, followed by

vanilla and almond extracts. Gently fold the almond mixture into

the chocolate mixture and set aside. Beat the egg whites to

medium peaks in a mixing bowl, about 2–3 minutes with an

electric mixer. Add 1/3 of the whipped egg whites to the

chocolate mixture and fold in thoroughly. Fold in the remaining

egg whites, in two separate portions, into the chocolate mixture

until the batter is light and no white sections remain. Transfer

batter to the prepared cake pan and spread evenly, taking care

not to flatten the batter too much. Bake until a toothpick inserted

in the center comes out clean, about 35 minutes. Let cool, then

loosen the edges of the cake from the pan before removing the

pan ring. Serve with powdered sugar or whipped cream, if

desired.

Makes one 9-inch cake.

Chocolate Almond Torte

This grain - free cake is light yet decadent