ALMOND ESPRESSO CHOCOLATE CAKE

Almond Espresso Chocolate Cake image

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

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 408 calories, Fat 28g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 98mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 4g fiber), Protein 11g protein.