Filled with ground almonds, chocolate, and espresso, no one would guess that this rich and decadent dessert is made without flour. While baking, the cake rises, and then collapses while cooling. When ready to serve, dust the top with powdered sugar and enjoy plain, or with whipped cream or ice cream.

Flourless Chocolate Almond Cake

Ingredients:

Small amount of vegetable shortening for preparing pans

Batter:

2½ cups blanched almonds, toasted, and finely ground
2 tablespoons, plus 1¼ cups granulated sugar, divided

½ cup unsalted butter, room temperature

6 large eggs, room temperature, separated

3 squares (1 ounce each) semisweet chocolate, grated

2 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso coffee (espresso powder)

½ teaspoon salt

¼ cup cold brewed espresso

2 tablespoons freshly squeezed orange juice

1 teaspoon pure vanilla extract

Tip: See Blanching Almonds. Use a citrus juicer for freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Topping:

2 or 3 tablespoons confectioners (powdered) sugar

Directions:

1. Preheat oven to 350 degrees F.  Prepare one 9 inch round springform pan: Lightly grease the pan with shortening.
   
   Batter:
2. In a medium mixing bowl, combine ground almonds and 2 tablespoons sugar; set aside.
   
   
3. In a large bowl of an electric mixer, combine butter and 1¼ cups sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks; beat until thoroughly mixed. Add grated chocolate, cocoa powder, instant espresso, salt, brewed espresso, orange juice, vanilla, and ground almond mixture; stir until thoroughly mixed; set aside.
   
   
4. In a medium bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter.
   
   Bake:
5. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Place pan on a baking sheet. Bake 45 to 50 minutes or until the cake springs back when lightly touched in the center. Remove from oven and cool on a wire cooling rack.
   
   
6. When cake is completely cool, slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan, and transfer onto a cake plate.
   
   Topping:
7. Before serving, use a fine-mesh sieve to dust the top of the cake with confectioner's sugar.
   
   Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
   
   Makes 12 to 14 servings.
   
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