Scandinavian Chocolate Cake

This is a flourless chocolate cake, which means the rise comes from beaten eggwhites. It also means that it will fall when you take it out of the oven, creating huge faultlines along the surface. The cracks and crevices make it look rugged and handsome. Like it's had a hard brutal life and has certainly seen better days. I love that because frankly, haven't we all?



340 gr chocolate (mix milk and dark chocolate)
70 gr butter
1/3 cup milk
1/3 cup crushed almonds
180 gr caster sugar
1 tsp baking powder
4 eggs, separated
1 tsp cinnamon

Break the chocolate into chunks and melt it with the butter and the milk. Cream the eggyolks with half the sugar and stir in the molten chocolate mixture. Add the baking powder, cinnamon and almonds.
Beat the eggwhites with the remaining sugar till 'stiff peaks' form. Stir this into the chocolate. Beat in the first spoonful of the eggwhites, then fold in the rest. Take care not to knock out the air, but don't be afraid of it. Just fold in a relaxed manner. Bake for 40 minutes, 180C. When cool, dust with icing sugar.