Source: dLife

A rich and decadent dessert.

Servings

2 tbsp unsalted butter , divided
1 tbsp unsweetened cocoa powder
0.5 cup whole almonds , blanched
0.5 cup sugar , divided
3 oz unsweetened baking chocolate
0.5 cup sour cream
0.25 cup SPLENDA® No Calorie Sweetener, granulated (or other granular sugar substitute)
2 raw egg yolks
1 tsp vanilla extract
0.25 tsp almond extract (optional)
5 egg whites , at room temperature
0.25 tsp salt
1 tbsp slivered almonds , toasted (optional)

1 Preheat oven to 350°F.
2 Coat 9" springform pan with 2 teaspoons of the margarine or butter, and dust with the cocoa powder. (Don't tap out excess cocoa.)
3 In food processor, combine blanched almonds with 2 tablespoons of sugar. Process until finely ground.
4 In top of double boiler, over barely simmering water, melt chocolate and the remaining 4 teaspoons butter, stirring occasionally, until smooth.
5 Remove from heat. Place chocolate mixture in large bowl. Add almond mixture, sour cream, sugar substitute, egg yolks, vanilla extract, almond extract (if using), and 1/4 cup of remaining sugar. Stir until well-blended.
6 In large bowl, with electric mixer on high speed, beat egg whites and salt until frothy. Gradually add remaining 2 tablespoons sugar, beating until stiff, glossy peaks form.
7 Stir one-quarter of the beaten whites into the chocolate mixture. Gently fold in remaining whites until no white streaks remain. Place in prepared pan. Gently smooth top.
8 Bake 30 minutes, or until cake has risen, the top is dry, and a wooden pick inserted in the center comes out with a few moist crumbs.
9 Place pan on cooling rack and cool until warm. The cake will fall dramatically. Loosen edges of cake with knife and remove pan sides. Sprinkle with toasted almonds, if desired.