Almond Chocolate Cake Recipe

Photo by: Taste of Home

100% would make again

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This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way—and no one guesses this cake is gluten-free. —Peggy Gwillim, Strasbourg, Saskatchewan

• 12 Servings
• Prep: 30 min. + standing Bake: 45 min. + cooling

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

• 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.
• 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.
• Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter.
• 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.
• 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.