Zutaten für Flourless Chocolate Orange Almond Cake
- Whole Almonds
- 1/2 cup + 2 tablespoons granulated sugar
- Bittersweet Chocolate
- Unsweetened Cocoa Powder
- 2 tablespoons orange juice
- 1 tablespoon grated orange zest
- Eggs
- 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla extract)
- pinch of salt
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Zubereitung von Flourless Chocolate Orange Almond Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- In a food processor, combine 1 cup blanched almonds and 1/4 cup granulated sugar. Process until finely ground.
- Add 6 ounces (170g) of finely chopped bittersweet chocolate to the food processor and pulse until finely ground.
- In a medium bowl, whisk together 2 tablespoons unsweetened cocoa powder, 2 tablespoons orange juice, and 1 tablespoon grated orange zest until smooth.
- In a large bowl, whisk together 4 large egg yolks and 1/2 cup + 2 tablespoons granulated sugar.
- Add the seeds of 1 vanilla bean (or 1 teaspoon vanilla extract).
- Beat with an electric mixer until the yolk mixture is thick and pale, about 4 minutes.
- Beat in the cocoa mixture until well combined.
- Gently fold in the ground almond and chocolate mixture.
- In a clean, dry bowl, beat 4 large egg whites with a pinch of salt until soft peaks form.
- Gradually add 2 tablespoons granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the chocolate batter in three additions.
- Pour the batter into the prepared springform pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before removing the sides of the pan.
- If making ahead, cover and store at room temperature for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
6g
Carbs
5g
