This recipe comes to us from Judy Ritchie.
1 tablespoon + 1 cup sugar, divided
¾ cup(1-½ sticks) butter
½ cup cocoa
5 eggs, separated
1/8 teaspoon salt
Additional sliced almonds
Honey preheat oven 375F
Place toasted almonds and l T sugar in the bowl of food processor. Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool.
Meanwhile, in a large bowl beat the egg yolks with ¾ C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds. In a separate bowl, beat egg whites until foamy. Gradually add remaining l/4 C sugar, beating until whites are stiff, but not dry. Add about l/4 of the egg whites to chocolate mixture and stir to blend. Gradually fold in remaining egg whites.
Pour into prepared, greased 10 tube pan. Bake 40-45 minutes or until set. Remove from oven and cool for 10 minutes. Un-mold and remove bottom.
Cool completely. When ready to serve, decorate with apple slices and almonds and drizzle with honey. Serves 12.
Nutritional info per serving: 380 calories, 9g protein, 31g carbohydrates 24g fat, 110 mg cholesterol, 150g sodium