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Almond Espresso 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
  • 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

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 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.
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.
Nutrition Facts
1 piece: 408 calories, 28g fat (8g saturated fat), 126mg cholesterol, 98mg sodium, 34g carbohydrate (28g sugars, 4g fiber), 11g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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