Almond Chocolate Cake (No Flour)

Ingredients

• 6 eggs, separated
• 2 1/2 cups blanched almonds, toasted
• 2 tablespoons sugar
• 1 1/4 cups sugar
• 1/2 cup butter, softened
• 3 ounces semisweet chocolate, grated
• 1/4 cup brewed espresso, cold
• 2 tablespoons baking cocoa
• 2 tablespoons orange juice
• 1 tablespoon instant espresso granules
• 1 teaspoon vanilla extract
• confectioners' sugar (optional)
• chocolate curls (optional)
• coffee beans (optional)

Directions

1. 1

   Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.

2. 2

   Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.

3. 3

   Set aside.

4. 4

   In a large mixing bowl, cream butter and remaining sugar until light and fluffy.

5. 5

   Preheat oven to 350 degrees.

6. 6

   Add egg yolks, one at a time, beating well after each addition.

7. 7

   Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.

8. 8

   Beat reserved egg whites on high until stiff peaks form.

9. 9

   Fold egg whites into the batter.

10. 10

    Pour into a greased 9 inch spring form pan.

11. 11

    Place pan on a baking sheet.

12. 12

    Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.

13. 13

    Cool on a wire rack for 10 minutes.

14. 14

    Carefully run a knife around edge of pan to loosen; cool completely.

15. 15

    Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.