Chocolate Espresso Almond Cake Recipe

Ingredients

• 8 oz Callebaut 70% Bittersweet Chocolate Chips
• 1 oz (single shot) of espresso
• 1 cup (2 sticks) unsalted butter cut into pieces, softened
• 1 3/4 cup Fastachi Almond Flour
• 1 tsp baking powder
• 2 tbsp Valrhona Cocoa Powder, plus extra for dusting
• 5 eggs, separated
• 1 cup organic cane sugar

Instructions:
Preheat oven to 350⁰. Butter the bottom of a 9" spring-form pan, line bottom with parchment paper, and butter parchment paper.

Place Callebaut 70% Bittersweet Chocolate Chips in a heatproof bowl set over a pan of simmering water. Stir occasionally. As the chocolate begins to soften, add the espresso and continue to stir until chocolate is completely melted and smooth (do not let water come into contact with the chocolate, and be sure that utensils and bowl are completely dry). Add butter, and continue to stir until butter is completely melted and mixture is smooth. Set aside to cool.

In a small bowl, whisk together Fastachi Almond Flour, baking powder and Valrhona Cocoa Powder.

Using an electric mixer beat egg whites on low until foamy. Increase speed to medium-high and continue beating to soft peaks. Gradually add sugar until stiff peaks are formed.

Stir egg yolks into the chocolate mix, until well combined.

Gently fold chocolate mixture into the egg whites.

Sift the almond flour mixture into the batter and stir very gently to combine – do not over mix.

Pour batter into prepared cake pan and bake for 50 minutes, until toothpick comes out clean.

Cool completely in pan. Remove from pan, dust with Valrhona Cocoa Powder and serve with fresh whipped cream or vanilla ice cream.