Flourless Almond Espresso Chocolate Cake
Created by KittenCal on November 26, 2011
- Servings: 12
- Prep Time: 20m
- Cook Time: 40-45m
- Recipe #3088
Ingredients
- 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
How to Make
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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
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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.
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Step 3: Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter.
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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.
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Step 5: Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners sugar
Nutritional Facts
- 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