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Almond Espresso Chocolate Cake Recipe

Almond Espresso Chocolate Cake Recipe

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 YIELD:12 servings


  • 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


  • 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.

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.