Almond Espresso Chocolate Cake Recipe
"This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way—and no one guesses this cake is gluten-free. —Peggy Gwillim, Strasbourg, Saskatchewan..."
INGREDIENTS
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6 eggs, separated
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2-1/2 cups blanched almonds, toasted
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2 tablespoons plus 1-1/4 cups sugar, divided
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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 cold brewed espresso
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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, chocolate curls and coffee beans, optional
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