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Almond Chocolate Cake

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 ServingsPrep: 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

2 of 2

Almond Chocolate Cake (continued)

Directions (continued)

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.

Editor’s Note: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. This recipe does not use flour.

Nutrition Facts: 1 slice (calculated without garnishes) equals 408 calories, 28 g fat (8 g saturated fat), 126 mg cholesterol, 98 mg sodium, 34 g carbohydrate, 4 g fiber, 11 g protein.