Decadent Chocolate Almond Raspberry Cracker Cake

Recipe by Fay Moreland 

6 Egg Whites – at room temperature
2 cups Granulated Sugar
3 teaspoons Vanilla Extract – divided
1 teaspoon Almond Extract
1 cup Almonds – finely chopped
3/4 cup Soda Cracker Meal
2 teaspoons Baking Powder
1/4 cup Cocoa Powder
1 1/4 cups Heavy Cream – divided
2 Tablespoon Powdered Sugar
2 ounces Semi Sweet Chocolate Baking Squares – chopped
Pinch of fine sea salt
6 ounces Fresh Ripe Raspberries
1 Tablespoon Sliced Roasted Almonds

Preheat oven to 350 degrees
Spray 12 inch spring form pan, sides & bottom, with non stick.

Place egg whites in stand mixer bowl & beat on high to stiff peaks.
Turn speed to low & slowly add in sugar, 2 teaspoons vanilla & 1 teaspoon Almond extracts. Once it's all mixed together turn the speed back to high for 1 minute.

Mix together the cracker crumbs, chopped almonds, baking powder & cocoa, with a rubber spatula, fold this mixture into the egg whites until completely incorporated. Pour into the prepared spring form pan, press & spread into the bottom & sides, smooth top & bake for 30 minutes in preheated oven.

Cool completely on a wire rack.

Whip 1 cup of the heavy cream on high speed until frothy, add the powdered sugar & 1 teaspoon vanilla, continue to whip until thick, chill until needed.

Just before assembling the cake, place the chopped chocolate & sea salt, in a small bowl.

In a small pan, heat the remaining 1/4 cup heavy cream over medium heat, just until bubbles appear at the edges, remove from heat & pour over chopped chocolate, allow this to sit 5 minutes covered, then whisk together until creamy, put in a piping bag.

To serve: carefully remove the cooled cake from the spring pan, don't be alarmed, the top will crack & the middle will fall in some, that's normal.

Spread the cold whipped cream evenly on top, add the raspberries, drizzle the chocolate over the top & sprinkle with the sliced almonds. Cover & chill leftovers, if there are any!

Serves 12