Almond Espresso Chocolate Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long wayâand no one guesses this cake is gluten-free. âPeggy Gwillim, Strasbourg, Saskatchewan Ingredients:
6 eggs, separated |
2-1/2 cups blanched almonds, toasted |
2 tablespoons plus 1-1/4 cups sugar, divided |
1/2 cup butter, softened |
3 ounces semisweet chocolate, grated |
1/4 cup cold brewed espresso |
2 tablespoons baking cocoa |
2 tablespoons orange juice |
1 tablespoon instant espresso granules |
1 teaspoon vanilla extract |
confectioners' sugar, chocolate curls and coffee beans, optional |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside.
2. In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture.
3. Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter.
4. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes.
5. Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired. Yield: 12 servings.
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