Ingredients
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6 eggs, separated
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2 tablespoons sugar
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1 1/4 cups sugar
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1/2 cup butter, softened
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3 ounces semisweet chocolate, grated
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1/4 cup brewed espresso, cold
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2 tablespoons baking cocoa
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2 tablespoons orange juice
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1 tablespoon instant espresso granules
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1 teaspoon vanilla extract
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confectioners' sugar
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chocolate curls
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coffee beans
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2 1/2 cups blanched almonds, toasted
Instructions
- Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
- 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.
- Set aside.
- In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
- Preheat oven to 350 degrees.
- 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 reserved egg whites on high until stiff peaks form.
- Fold egg whites into the batter.
- Pour into a greased 9 inch spring form pan.
- Place pan on a baking sheet.
- Bake at 350 degrees for 42 to 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 with confectioners' sugar, chocolate curls, and coffee beans if desired.