Flourless Chocolate Almond Cake

Preheat the oven to 350°F. Coat a 9" Dust pan with 1 tablespoon of the cocoa.

Combine the blanched almonds and 2 tablespoons of the sugar in a food processor. Pulse until finely ground.

Place the chocolate in a large microwaveable bowl. Microwave on high power for 1 minute. Stir until smooth; if necessary, microwave for a few more seconds to melt completely.

Stir in the ground almonds, sour cream, egg yolks, butter, vanilla, ½ cup of the remaining sugar, and the remaining 2 tablespoons cocoa.

Place the egg whites and salt in a large bowl. Using an electric mixer on high speed, beat until soft peaks form. Gradually beat in the remaining ¼ cup sugar until stiff, glossy peaks form.

Stir gently one-quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining whites until no white streaks remain. Pour into the prepared pan and smooth the top.

Bake for 30 minutes, or until a wooden pick inserted in the center comes out with just a few moist crumbs.

Cool on a rack. The cake will fall as it cools, leaving a raised edge. Gently press down the edge as it cools. Remove the pan sides and place on a serving plate.