Invite some friends over and indulge a little with this easy, flourless chocolate cake. For some variation, you can try using other types of nuts or adding some cinnamon.*
*Note: This may affect the PointsPlus value.
**Note: You can grate the nuts by hand, or you can use a food processor or mini chopper, using short pulses. Do not allow the nuts to clump together and start to form “butter.” Keep them fluffy since they are used as “flour.”
Preheat the oven to 350 degrees.
In a medium-sized bowl, beat the egg yolks with ½ cup of the sugar with an electric mixer on high speed until they are light yellow and form ribbons or ripples. Reduce mixer speed to low and pour in warm (but not hot) chocolate and ½ of the processed nuts. Mix until incorporated and set aside.
In a large bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer speed to medium and incorporate the remaining sugar. Increase mixer speed to high and beat until the egg whites hold their shape but are not too stiff or dry.
Incorporate a heaping cup of egg whites into the chocolate mixture with a spatula. Then, carefully fold the chocolate mixture and remaining processed nuts into the remaining egg whites. Spoon the batter into an ungreased two-piece 10-inch angel food cake pan with feet. Carefully smooth top into an even layer. Bake until a toothpick inserted in the center of the cake comes out clean, about 75 minutes.
Remove the cake from the oven and turn the pan upside down on its feet to cool — the cake will not fall out (if you do not have a footed pan, simply invert the pan over the top of a wine bottle). When the cake is completely cool to the touch, loosen edges with a sharp knife and remove the cake from the pan. Cut into 16 pieces and serve.