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Almond Espresso Chocolate Cake Recipe
Almond Espresso Chocolate Cake Recipe photo by Taste of Home

Almond Espresso Chocolate Cake Recipe

Read Reviews (3)
4.75 3
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + standing Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 45 min. + cooling
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter.
  4. 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 when lightly touched. Cool on a wire rack for 10 minutes.
  5. 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: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, 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.
Originally published as Almond Chocolate Cake in Taste of Home June/July 2008, p43

Nutritional 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.

Reviews for Almond Espresso Chocolate Cake(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 9, 2011

I love chocolate, coffee, and nuts.yes I would make it again, and invite a good friend over to share it, with me.

MY REVIEW
Reviewed Jul. 25, 2011

Gluten free or not! This was delicious. Will definitely make again and again.

MY REVIEW
Reviewed Sep. 28, 2010

what a treat for my gluten free friend! This was so delicious, it's going in my favorites!

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