Almond Chocolate Tea Cake

One of our family seminal favorites. I have altered the original Epicurious recipe to half the sugar, and added sour cream for more moisture.

Ingredients:

• 1/4 cup unsweetened cocoa powder

• 1 cup almond flour

• 7 oz. bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped (or chocolate chips)

• 1/2 cup olive oil

• 1/4 cup sour cream

• 2 teaspoons kosher salt (big crystal variety)

• 1/3 cup granulated sugar (try to reduce this further)

• 4 large eggs, separated

• 1/4 teaspoon cream of tartar

• Confectioner’s sugar for dusting

• Amareno cherries

Method:

• Preheat oven to 325. Line pan with baking paper and spray olive oil. I used 10 inch springform, 1 pound pullman pan also has given good results.

• Microwave chocolate and 1/4 cup water in microwave safe bowl in 15 second intervals, stirring until melted. Add oil, sour cream, and salt. Then add almond flour and cocoa powder. Last, add the egg yolks.

• Use kitchenaid to beat egg white + cream of tartar until frothy. With motor running, gradually add remaining sugar, and beat until you get firm peaks.

• Fold egg whites into chocolate mixture, then put mixture into prepared pan. Add cherries on top, they should sink.

• Bake for 50-60 minutes until “a few moist crumbs” remain. Dust with confectioner’s sugar