The addition of ground almonds provides a unique taste and texture to this rich, dense, flourless cake.

Makes 12 Servings

Ingredients:

cooking spray

2 tablespoons unsweetened cocoa

1/2 cup unsalted butter

1 cup, plus 2 tablespoons, sugar, divided

1 cup ground almonds

8 ounces semisweet chocolate, melted

4 eggs, separated

1 cup whipping cream

1 teaspoon vanilla extract

2 cups whole strawberries

Preparation:

1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and cocoa; shake off excess cocoa.

2. Place butter in large bowl; beat until smooth. Add 1 cup sugar; beat until creamy. Add almonds, chocolate and egg yolks; beat thoroughly with a mixer at medium speed. Set aside.

3. Beat egg whites with a mixer at high speed until soft peaks form (do not over beat). Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.

4. Scrape batter into prepared pan. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool 30 minutes in pan on wire rack. Release sides of pan and slide onto a serving plate.

5. Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with whipping cream and strawberries.

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