Ingredients
6 eggs, separated2-1/2 cups blanched almonds, toasted2 tablespoons plus 1-1/4 cups sugar, divided1/2 cup butter, softened3 ounces semisweet chocolate, grated1/4 cup cold brewed espresso2 tablespoons baking cocoa2 tablespoons orange juice1 tablespoon instant espresso granules1 teaspoon vanilla extractConfectioners’ sugar, chocolate curls and coffee beans, optional
Preparation
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside.
In a large 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 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 with confectioners’ sugar, chocolate curls and coffee beans if desired.
