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Almond Chocolate Cake Recipe
|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|
Serving size: Complete recipe
Calories 3544 Calories from Fat 2619
% Daily Value*
Total Fat 306 g470.5%
Saturated Fat 82 g410%
Trans Fat 0 g
Cholesterol 1510.8 mg
Sodium 623.8 mg26%
Total Carbohydrates 119 g39.5%
Dietary Fiber 39.4 g157.7%
Sugars 47.3 g
Protein 122 g245%
Vitamin A 87.2% Vitamin C 25%
Calcium 100.4% Iron 114.3%
*Based on a 2000 Calorie diet
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.