Elizabeth David's Flourless Chocolate Cake

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   Preheat the oven to 300F.

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   and butter and 8-inch springform pan.

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   2.

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   In a heavy saucepan over low heat, melt chocolate with vanilla and brewed espresso and brandy.

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   Add butter, sugar, and almonds and heat the mixture until the butter has melted.

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   Remove the pan from the heat and cool slightly.

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   4.

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    Beat the 3 egg yolks until they are lemon colored and stir them into the chocolate mixture.

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    5.

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    Whip the 3 egg whites until they are just stiff and fold them into the chocolate mixture.

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    6.

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    Turn the batter into the pan and bake the cake in the middle of the over for 45 minutes.

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    The cake will have some cracks on top, and a tester inserted into the cake will not come out clean.

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    Let the cake cool completely on a rack and remove the sides of the pan.

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    The cake will rise and then fall.

* Per serving · 4 servings · Values may vary.

No additional tips available.