Leo Gong
Makes 8 servings

The combination of chocolate, orange, and almonds in this recipe is a classic. Prep and Cook Time: 1 hour, 45 minutes, plus cooling time.

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.

Ratings & Reviews

CookingMamaM's Review

November 18, 2012
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.

CarolynT's Review

December 26, 2008
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.