Can be served with a Chocolate Ganache Drizzle, a custard sauce, or simply with Whipped Cream. Elegant and totally enjoyable!!
Ingredients / Prep:
1-1/4 cup Almonds — Skinless
1/4 cup Sugar
6 oz. Semisweet Chocolate — Coarsely chopped
1/2 cup unsweetened Cocoa Powder
1/2 cup Orange Juice
2 tsp. Orange Zest — Grated (peel only, no white)
6 Eggs — Separated
1/4 tsp. Salt
2 tbsp. Sugar
2/3 cup Sugar
1 tbsp. Vanilla
Procedure / Assembly:
Spray bottom of 9-inch springform pan.
In food processor, blend Almonds and 1/4 cup Sugar till finely ground. Add Chocolate and blend till all finely ground; Set aside.
In small mixing bowl, whisk together Cocoa Powder, Juice and Peel till smooth; Set aside.
Separate Eggs. In mixing bowl, beat Egg Whites with Salt till soft peaks form. Gradually add 2 tbsp. Sugar, beating till stiff but not dry; Set aside (lightly covered).
In larger mixing bowl, combine Egg Yolks, 2/3 cup Sugar, Vanilla. With electric mixer, beat till Yolk mixture very thick, about four minutes. Beat in Cocoa/Orange mixture; Fold in ground Almond mixture. Finally, fold in beaten Egg Whites in three separate additions; fold carefully till well blended.
Transfer batter to prepared pan. Bake in 375 oven for 30 minutes; reduce temperature to 350 for another 10 minutes. Cool completely in pan on rack. Cut around pan to release sides; transfer to serving platter.