Mexican Chocolate Orange Cake
|Blanched unsalted almonds||1 Cup (16 tbs)|
|Chocolate||6 Ounce, chopped (Mexican / Semisweet)|
|Ground cinnamon||1⁄2 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Eggs||5 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Fresh orange juice||2 Tablespoon|
|Cream of tartar||1 Pinch|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Whipped cream||2 Tablespoon|
Line bottom of an 8-inch round baking pan with parchment paper, or grease and flour-dust bottom and sides of a pan.
Set aside.Spread almonds on a large baking sheet and toast in a 350° oven until lightly browned (about 7 minutes).
Let cool completely.
In a blender or food processor, combine nuts, chocolate, cinnamon, orange peel, and salt; whirl until finely ground.
(Or mince nuts and chocolate as finely as possible by hand and mix with other ingredients.) Beat egg yolks with sugar until thick and lemon colored; stir in orange juice and chocolate mixture.
In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
Stir a third of the egg whites into chocolate mixture; then fold in remaining egg whites.
Pour into prepared pan and bake in a 350° oven until cake starts to pull away from pan and center springs back when gently touched (about 45 minutes).
Let cool on a rack; then loosen from pan and invert onto a platter.
Peel off parchment paper.