Dessert: Lose the Flour for Flavor: Chocolate Flo

3 tablespoons unsweetened cocoa powder
1/2 cup blanched almonds
2 tablespoons + 3/4 cup sugar
3 ounces bittersweet chocolate
1/2 cup (4 ounces) reduced-fat sour cream
2 egg yolks, at room temperature
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
5 egg whites, at room temperature
1/4 teaspoon salt
1 tablespoon toasted slivered almonds (optional)

Preheat the oven to 350°F. Coat a 9” springform pan or 9” round cake pan with cooking spray. Dust with 1 tablespoon of the cocoa.

In a food processor, combine the blanched almonds with 2 tablespoons of the sugar. Process 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 almond mixture, sour cream, egg yolks, butter, vanilla extract, almond extract (if using), 1/2 cup of the remaining sugar, and the remaining 2 tablespoons cocoa.

In a large bowl, with an electric mixer on high speed, beat the egg whites and salt until frothy. Gradually add the remaining 1/4 cup sugar, beating until stiff glossy peaks form.

Stir one-quarter of the beaten whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until no white streaks remain. Place in the prepared pan. Gently smooth the top.

Bake for 30 minutes, or until the cake has risen, is dry on the top, and a wooden pick inserted in the center comes out with just a few moist crumbs.

If using a springform pan, place the cake in 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. If using a cake pan, place the cake in the pan on a rack and cool for 10 minutes. Then gently loosen from the pan and turn out on a wire rack to cool completely. Sprinkle with the toasted almonds, if using.

Makes 12 servings

Per serving: 174 calories, 4 g protein, 21 g carbohydrate, 9 g total fat, 41 mg cholesterol, 2 g fiber, 84 mg sodium