Almond Chocolate Cake (No Flour)

Recipe by WiGal
READY IN: 1hr 18mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
  • Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
  • Set aside.
  • In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
  • Preheat oven to 350 degrees.
  • 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.
  • Beat reserved egg whites on high until stiff peaks form.
  • Fold egg whites into the batter.
  • Pour into a greased 9 inch spring form pan.
  • Place pan on a baking sheet.
  • Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
  • Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool completely.
  • Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
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