Flourless Almond Espresso Chocolate Cake
"A cake truely worthy of serving at a dinner party, plan ahead the egg whites must be room temperature before using"
Ingredients
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.