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

Trisha Kruse, Eagle, ID
This Story Originally Appeared On sunset.com

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Credit: Leo Gong

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

612 calories; calories from fat 68%; protein 12g; fat 46g; saturated fat 20g; carbohydrates 50g; fiber 4.6g; sodium 406mg; cholesterol 213mg.
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