Gluten free. Adapted from a recipe by Paul Bartolotta from Bartolotta Ristorante di Mare at Wynn Las Vegas.
Note to LD: Grating the chocolate is a pain in the butt. Next time, try melting the chocolate and then cooling to room temp before adding to the butter/egg yolk mixture.
Ingredients
1 stick plus 2T butter (softened)
1/3 cup sugar
3 each egg yolk
1 ½ cup almond flour (I use almond meal from TJ’s)
1 tsp. vanilla extract
1/3 cup grated dark chocolate (I used a 3.5 oz bar of Valrhona 85% chocolate)
1 T. cocoa powder
3 each egg white
1/3 cup sugar
Preparation
Cream butter with first amount of sugar;
Add egg yolks one by one mixing well after each addition;
Add almond flour and vanilla and mix until just combined;
Combine chocolate with cocoa powder and add to mixture;
In clean, dry, grease-free mixing bowl, whisk the egg whites until light and fluffy;
Add the second amount of sugar to the egg whites, continue mixing until sugar is dissolved and egg whites hold their shape (medium meringue);
Fold meringue into batter, stirring until homogenous;
Spread into 8 inch round pan, well coated with pan spray. (I used a 9″ pie plate.)
Bake at 350F for 35 minutes. Cool to room temperature. Cut into small wedges. Optional: serve with whipped cream and fresh berries.