For the Cake
* 1 1/2 cup sliced Almonds
* 1/2 cup Truvia Baking Blend
* 8 oz. Dark Chocolate
* 2 sticks of unsalted butter
* 5 large eggs
* 1/4 spiced rum
For the Sauce
* 2 cups raspberries, fresh
* 2 tbsp & 2 tsp Truvia Baking Blend
* 2 tbsp Lemon Juice, fresh
~ Preheat your oven to 400 degrees
~ Toast almonds in a pan. Brown both sides
~ Use a double-boiler. Place Chocolate in the top pot with the butter, bottom pot half full of water. Melt and stir till smooth.
~ Grind the almonds and mix with sugar. Set aside.
~ Separate yolks and whites. Beat yolks till fluffy. Add Almond sugar mix, Chocolate butter mix and rum. Mix well.
~ Seperate Bowl beat egg whites till soft peaks form
~ Fold egg whites into chocolate mixture
~ Pour into greased cake pan and bake ten mins at 400, then lower temp to 350 and bake till passes toothpick test.
~ Take a small pot and add in raspberries, lemon juice and sugar
~ Mash and cook till sugar dissolves
~ Put in blender and blend till smooth.
~ Dust cake with powdered sugar
~ Serve with fresh raspberries, blueberries, strawberries and raspberry sauce
*** Recipe from The Faerie Magazine's Practical Magic Issue***
Peace and Love
The Bone Witch
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