1/2 cup unsweetened cocoa powder, plus more for dusting cake
6 large eggs, separated
1 cup sugar
1/2 cup orange juice
1 tablespoon grated fresh orange zest
2 teaspoons grated fresh lemon zest
14 tablespoons butter, melted
1/2 teaspoon salt
How to Make It
Preheat oven to 350°. Coat a 10-in. springform pan with cooking spray.
In a food processor, pulse almonds and bittersweet chocolate until finely ground. Add cocoa and pulse to combine.
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.
In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.
Gently fold whites into chocolate mixture, then pour into the prepared pan.
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.
Chocolate and orange is one of my favorite dessert combinations so I could not resist trying this gluten-free recipe. The end product is a light textured brownie due to the folded egg whites. I miss the dense brownie mouth feel, but I like the flavor combination.
I thought this cake was sensational! I've made many a flourless chocolate cake before, but this one - with the orange zest and orange juice in it - had an elusive flavor to it. I heard lots of raves from everyone who had a slice. I'll definitely make it again. I used orange juice concentrate (half with water) for the fresh orange juice. Gave it a little more snappy orange flavor. Otherwise I followed the recipe to a T. Also, I think this would likely serve more than 8 people - especially if you served it with some whipped cream as I did. I liked the cream as it cut the richness somehow.
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