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Our son John and his family came for the weekend, just because! The nicest kind of visit. I love it when all of our family are together, but it’s nice to have them individually too. Company always means cooking. I fixed a taco bar for lunch, which is fairly easy, but a lot of chopping prep. We had our granddaughter Samantha and her family too, so that meant I had to look for a recipe for a gluten free dessert. I had eyed this recipe from a Taste of Home magazine before I was challenged by the gluten free problem, so this was my chance to try it. I loved it.
Almond Chocolate Cake:
6 eggs, separated
2 1/2 cups blanched almonds, toasted
2 tablespoons plus 1 1/4 cups sugar, divided
1/2 cup butter, softened
3 squares (1 oz. each) semi sweet chocolate,
1/4 cup brewed espresso
2 tablespoons baking cocoa
1 tablespoons orange juice
1 tablespoons instant espresso granules
1 tsp. vanilla extract
Place egg whites in a small mixing 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 chocolate, espresso, cocoa, orange juice and 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 42-48 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 confection sugar. chocolate curls and coffee beans if desired. I served with whipped topping or ice cream.
Have a great week!