Flourless Chocolate Kahlua Cake

I love making this cake because it's so light and airy, but extremely rich and chocolaty. The cajeta sauce is amazing as well. I hope you all like it!


Yield: 10 to 12 servings


Ingredients

* 16 tablespoons (2 sticks) unsalted butter
* 8 ounces semisweet chocolate
* 7 egg yolks
* 1/2 cup sugar
* 1 1/2 ounces coffee liqueur (recommended: Kahlua -- I've used hazelnut coffee liqueur before and it turned out really nice)
* Whites from 5 eggs
* 1 cup sliced almonds, toasted
* Cajeta, recipe follows


Cajeta:

* 1/2 cup water
* 1 cup sugar
* Approximately 1/2 cup heavy cream
* 2 tablespoons butter


Directions

Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.

Cover cake and refrigerate for 2 hours.

Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.

Drizzle warm cajeta over individual slices of cake and sprinkle each slice with 1 - 2 tbsp toasted almonds.