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Flourless Almond Espresso Chocolate Cake

Here's how you make Flourless Almond Espresso Chocolate Cake
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  • Servings: 12
  • Prep: 20m
  • Cook: 40-45m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 6 large eggs, separted
  • 2 1/2 cups blanched almonds, toasted
  • 3/4 cup plus 3 tablespoons sugar, divided
  • 1/2 cup butter, softened
  • 3 ounces semisweet chocolate, grated
  • 1/4 cup cold brewed espresso
  • 2 1/2 tablespoons baking cocoa
  • 2 tablespoons orange juice
  • 1 tablespoon instant espresso granules
  • 2 teaspoon vanilla extract
  • Confectioners' sugar, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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