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Mesquite chocolate cake
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| Ingredients | |
| 6 oz | bittersweet chocolate |
| 5 oz | butter, cut into small pieces |
| 3 tbsp. | Brandy |
| 1/8 tsp. | Almond extract |
| 1/8 tsp. | Salt |
| 1/4 cup | almond flour |
| 1/4 cup | mesquite flour |
| 2 tbsp | flour |
| 4 eggs separated | |
| 1 tbsp | water |
| 3/4 cup | sugar, divided |
| 1/8 tsp | cream of tartar |
| Sweetened whipped cream | |
1. Preheat oven to 375 f. Grease an 8" spring form pan or grease and flour 4 inch tart pan.
2. Melt the chocolate and butter in bowl over steam. Off the heat stir in brandy, almond extract set aside.
3. Mix the almond/pine nut flour with all purpose flour add salt and press through sieve.
4. In a mixing bowl whisk the egg yolks with 1/2 cup sugar over steam till warm. Whisk in a electric mixture to the ribbon stage.
5. Fold in the chocolate mixture. Add flour mixture do not overwork.
6. Warm the egg whites in a bowl over steam. Add the cream of tartar and beat on high until foamy. Add half the sugar and beat for a minute. Gradually add rest of sugar at high speed, until soft peak
7. Fold the meringue into the chocolate batter.
8. Fill the spring form pan or the tart pans.
9. Bake for 25-30 minutes until toothpick inserted comes out almost clean like a brownie. Center should be gooey. Place on rack to cool.
10. Serve with a droop of whipped cream.
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