1. Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6. 2. Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured. 3. Set aside. 4. In a large mixing bowl, cream butter and remaining sugar until light and fluffy. 5. Preheat oven to 350 degrees. 6. Add egg yolks, one at a time, beating well after each addition. 7. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture. 8. Beat reserved egg whites on high until stiff peaks form. 9. Fold egg whites into the batter. 10. Pour into a greased 9 inch spring form pan. 11. Place pan on a baking sheet. 12. Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched. 13. Cool on a wire rack for 10 minutes. 14. Carefully run a knife around edge of pan to loosen; cool completely. 15. Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
