Almond Chocolate Cake
|Eggs||6 , separated|
|Blanched almonds||2 1⁄2 Cup (40 tbs), toasted|
|Butter||1⁄2 Cup (8 tbs), softened|
|Semi sweet chocolate square||3 Ounce, grated|
|Cold brewed espresso||1⁄4 Cup (4 tbs)|
|Baking cocoa||2 Tablespoon|
|Orange juice||2 Tablespoon|
|Instant espresso granules||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
Place the egg whites in a small mixing 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.
In a large mixing 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 the 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 the cake with confectioners' sugar, chocolate curls and coffee beans if desired.