Yield
Makes 8 servings
Leo Gong

How to Make It

Step 1

Preheat oven to 350°. Coat a 10-in. springform pan with cooking spray.

Step 2

In a food processor, pulse almonds and bittersweet chocolate until finely ground. Add cocoa and pulse to combine.

Step 3

In a medium bowl, whisk together egg yolks, sugar, orange juice, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.

Step 4

In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.

Step 5

Gently fold whites into chocolate mixture, then pour into the prepared pan.

Step 6

Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like.

Step 7

Note: Nutritional analysis is per serving.

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