Flourless Almond Espresso Chocolate Cake

20m
Prep Time
40-45m
Cook Time
1h
Ready In

Recipe: #3088

November 26, 2011



"A cake truely worthy of serving at a dinner party, plan ahead the egg whites must be room temperature before using"

Original is 12 servings

Nutritional

  • Serving Size: 1 (97.5 g)
  • Calories 428.4
  • Total Fat - 33.5 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 111.6 mg
  • Sodium - 219.7 mg
  • Total Carbohydrate - 21.8 g
  • Dietary Fiber - 3.3 g
  • Sugars - 15.7 g
  • Protein - 13 g
  • Calcium - 174.2 mg
  • Iron - 2 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place egg whites in a small bowl; let stand at room temperature for 45 minutes. Meanwhile in a food processor combine almonds and 3 tablespoons sugar; cover and process until ground, then set aside

Step 2

In a large bowl, cream butter and remaining 3/4 cup 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.

Step 3

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

Step 4

Pour into a WELL greased 9-inch springform pan. Place pan on a baking sheet. Bake in a preheated 350 degree F oven for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack for 15 minutes.

Step 5

Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners sugar

Tips


No special items needed.

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