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Photo: Carson Downing
Active Time:35 minsTotal Time:3 hrs 45 minsServings:16Jump to Nutrition Facts
Active Time:35 minsTotal Time:3 hrs 45 minsServings:16
Active Time:35 mins
Active Time:
35 mins
Total Time:3 hrs 45 mins
Total Time:
3 hrs 45 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ounces100% cacao chocolate, coarsely chopped8tablespoons(1 stick) plant-based or regular unsalted butter, cut into small pieces⅓cupgrapeseed or safflower oilZest of 1 orange1tablespooninstant espresso powder1teaspoonpure almond extract1teaspoonvanilla extract½teaspoonsalt6large eggs, separated⅔cupgranulated sugar plus 1/4 cup, divided1cupalmond flour
Cook Mode(Keep screen awake)
Ingredients
12ounces100% cacao chocolate, coarsely chopped
8tablespoons(1 stick) plant-based or regular unsalted butter, cut into small pieces
⅓cupgrapeseed or safflower oil
Zest of 1 orange
1tablespooninstant espresso powder
1teaspoonpure almond extract
1teaspoonvanilla extract
½teaspoonsalt
6large eggs, separated
⅔cupgranulated sugar plus 1/4 cup, divided
1cupalmond flour
DirectionsPreheat oven to 350°F. Generously coat a 9-inch springform pan with cooking spray.Place chocolate and butter in the top of a double boiler over hot, not boiling, water; stir until melted. Remove the top of the pan from the heat and stir in oil, orange zest, espresso powder, almond and vanilla extracts and salt.Whisk egg yolks and ⅔ cup sugar in a large bowl until light and pale, 1 to 2 minutes. Slowly whisk in the chocolate mixture until smooth. Stir in almond flour.Place egg whites in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer). Beat the whites on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to medium and slowly add the remaining ¼ cup sugar, 1 tablespoon at a time, then return to medium-high and beat until stiff and glossy, about 1 minute more.Fold one-third of the whites into the batter until blended. Gently fold in the remaining whites with a flexible spatula, a little at a time, just until blended. Scrape the batter into the prepared pan.Bake until the cake is set around the edges and the top is cracked, 40 to 45 minutes. (The middle may jiggle slightly.) Let cool in the pan on a wire rack for 30 minutes. Run a thin-bladed knife around the edges, then release the sides of the pan. Refrigerate the cake until fully cooled, at least 2 hours, before serving.Equipment9-inch springform pan, double boilerTo make aheadRefrigerate for up to 1 day.Associated RecipeCoconut Whipped CreamOriginally appeared: EatingWell Magazine, March 2021
Directions
Preheat oven to 350°F. Generously coat a 9-inch springform pan with cooking spray.Place chocolate and butter in the top of a double boiler over hot, not boiling, water; stir until melted. Remove the top of the pan from the heat and stir in oil, orange zest, espresso powder, almond and vanilla extracts and salt.Whisk egg yolks and ⅔ cup sugar in a large bowl until light and pale, 1 to 2 minutes. Slowly whisk in the chocolate mixture until smooth. Stir in almond flour.Place egg whites in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer). Beat the whites on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to medium and slowly add the remaining ¼ cup sugar, 1 tablespoon at a time, then return to medium-high and beat until stiff and glossy, about 1 minute more.Fold one-third of the whites into the batter until blended. Gently fold in the remaining whites with a flexible spatula, a little at a time, just until blended. Scrape the batter into the prepared pan.Bake until the cake is set around the edges and the top is cracked, 40 to 45 minutes. (The middle may jiggle slightly.) Let cool in the pan on a wire rack for 30 minutes. Run a thin-bladed knife around the edges, then release the sides of the pan. Refrigerate the cake until fully cooled, at least 2 hours, before serving.Equipment9-inch springform pan, double boilerTo make aheadRefrigerate for up to 1 day.Associated RecipeCoconut Whipped Cream
Preheat oven to 350°F. Generously coat a 9-inch springform pan with cooking spray.
Place chocolate and butter in the top of a double boiler over hot, not boiling, water; stir until melted. Remove the top of the pan from the heat and stir in oil, orange zest, espresso powder, almond and vanilla extracts and salt.
Whisk egg yolks and ⅔ cup sugar in a large bowl until light and pale, 1 to 2 minutes. Slowly whisk in the chocolate mixture until smooth. Stir in almond flour.
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer). Beat the whites on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to medium and slowly add the remaining ¼ cup sugar, 1 tablespoon at a time, then return to medium-high and beat until stiff and glossy, about 1 minute more.
Fold one-third of the whites into the batter until blended. Gently fold in the remaining whites with a flexible spatula, a little at a time, just until blended. Scrape the batter into the prepared pan.
Bake until the cake is set around the edges and the top is cracked, 40 to 45 minutes. (The middle may jiggle slightly.) Let cool in the pan on a wire rack for 30 minutes. Run a thin-bladed knife around the edges, then release the sides of the pan. Refrigerate the cake until fully cooled, at least 2 hours, before serving.
Equipment
9-inch springform pan, double boiler
To make ahead
Refrigerate for up to 1 day.
Associated Recipe
Coconut Whipped Cream
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)309Calories26gFat19gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
