Chocolate Cake from Heaven

I can't eat cake anymore. All cakes and cupcakes are LOADED with sugar and flour and I'll literally go into shock from too much of either. I tried eating a cupcake a couple months ago and was miserable and almost in the ER. Not worth it.

I'm always trying to prove how tasty healthy food can be because I can't have the unhealthy stuff anymore. So I set out to make a lemon cake for Boo's bday in December. I've yet to live it down. It was awful - well, for a birthday cake. It would have been great for breakfast served with coffee. Not sweet. My Mom once asked him the worst thing I've made. She didn't even finish asking before he jumped up, eyes wide, "My birthday cake!"

No cake for me - or so I thought. I believe the following recipe was created by angels and they blessed my kitchen while I baked it. It tastes FANTASTIC! And I ate it without a problem. So I had to share. It's the least I could do. Now, it sounds complicated, but it was actually super easy. With this and my sugar free cheesecakes, I'm set for life!

Flourless Chocolate Cake with Almonds
2 tablespoons trans-free margarine or unsalted butter (I used my reg tub of butter)
1 tablespoon unsweetened cocoa powder
1/2 cup blanched almonds
1/2 cup sugar (I used Splenda)
3 ounces bittersweet chocolate
1/2 cup fat-free sour cream
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract
5 egg whites, at room temp
1/4 teaspoon salt
1 tablespoon toast almond slivers (I left out)

 - Preheat oven to 350.
 - Generously coat a 9" springform pan with 2 teaspoons of the margarine or butter and dust with cocoa powder. (Don't tap out the excess cocoa; leave it in the pan). (I melted my butter in the microwave and poured it in).
 - In a food processor, combine the blanched almonds with 2 tablespoons of the sugar. Process until finely ground. (I used Splenda)
 - In the top of a double broiler over barely simmering water, melt the chocolate and the remaining 4 teaspoons butter, stirring occasionally, until smooth. (I put directly in a pot on level 1 heat and stirred constantly so it didn't burn)
 - Place chocolate mixture in a bowl. Add almond mixture, sour cream, sugar sub, egg yolks, vanilla, almond and 1/4 cup of remaining sugar. Stir until well blended. (Again, Splenda. I also stirred everything wth a spatula, including the heated chocolate. Worked better.)
 - In a large bowl, with an electric mixer on high speed, beat the egg whites and salt until frothy. Gradually add the remaining 2 tablespoons sugar, beating until stiff, glossy peaks form.
 - Stir one-quarter of the beaten whites into the chocolate mixture to lighten it up. Gently fold in the remaining whites until no white streaks remain. Place in the prepared pan. Gently smooth the top. (Again, spatula).
 - Bake for 30 minutes, or until the cake rises, the top is dry and a wooden pick inserted in the center comes out with a few moist crumbs.
 - Place 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 the toasted almonds, if using.

You're welcome. So freaking good. I'm off to have a piece...