A Symphony of Flavors:

Flourless Dark Chocolate Bacon Cake

Cake:
5 oz dark chocolate, grated ort chopped- at least 65% cocoa
One stick of butter
1/2 cup sugar
3 large eggs- separated.
1 cup of almond flour (ground almonds)
2 tsp real vanilla
1/2 cocoa powder for baking
1 tsp cinnamon
1/4 tsp chipotle powder ( cayenne will do if you cannot find chipotle)
1 tsp Greek or Turkish Coffee

Icing:
6 oz dark chocolate (65% cocoa or better)
6 oz heavy whipping cream
1 tsp simple syrup or light corn syrup

Spicy Candied Bacon:
12 oz package Godshall’s Turkey Bacon
1 cup brown sugar
1/2 teaspoon chipotle powder
1 teaspoon cinnamon

CAKE:
preheat oven to 375F.
spray a 10 inch Torte or 9 inch cake pan or three 3” springform pans
In one bowl combine cocoa powder, almond flour, cinnamon, espresso and pepper.
Beat egg whites until stiff peaks of foam are raised by a fork
Double broil until smooth the butter and then chopped chocolate.
When smooth add whisked egg yolks
Add sugar to egg whites and fold together in a medium bowl
Slowly add chocolate and yolks to egg white mixture and fold smooth.
Add vanilla
Add dry mixture and blend on low until WELL combined.
pour mixture into prepared pan.
Bake for 25 minutes or until knife comes out clean- check frequently
Flip out of form and onto plate when cooled 5 minutes.

ICING:
Warm cream in a small saucepan until just boiling- stirring so as not to scald.
Add chocolate chopped fine and syrup.
Stir til smooth and drip onto cake until smoothly distributed

And now for the BACON:
Stack the bacon strips and chop fine (no more than 3/8” long or wide)
Distribute evenly on a baking tray
Sprinkle with cinnamon and them chipotle
Cover lightly with brown sugar
Bake at 375 until browned but not singed and…
scatter over cake surface
(do not sample before applying to cake as this will result in snacking until there is not enough to cover cake)