Flourless Chocolate-Almond Cake
2 cups sliced almonds, lightly toasted and ground
6 ounces good quality semisweet chocolate, roughly chopped
1/4 cup cold brew espresso
10 tablespoons unsalted butter
3/4 cup sugar
6 eggs, separated
1 teaspoon vanilla extract
dash of salt
confectioners sugar, for garnish
whipped cream, for garnish
Preheat the oven to 350 degrees F.
Place the almonds on a baking sheet and lightly toast for about 10 minutes. Remove from the oven and cool slightly. When cool enough to handle, blend in a kitchen mixer, such as a Cusinart, fitted with a metal blade attachment, until finely ground. Set aside.
Line a 10-inch springform pan with parchment. Lightly grease and flour the pan and parchment.
Using a double boiler (or a small saucepan placed inside a slighter larger one) add the chocolate and cold brew espresso over a low heat until the chocolate has melted. Stir well to incorporate and let cool.
Using a kitchen mixer, such as a KitchenAid, fitted with a metal attachment, beat the butter and sugar on medium until light and fluffy.
Reduce the speed to low and add the egg yolks, scraping down the sides as you go. Beat until the mixture is fluffy. Add in the vanilla.
Using a rubber spatula, gently fold in the chocolate-cold brew coffee mixture. Set aside.
Clean the bowl of the mixer.
Edd the egg whites and a dash of salt. Whip on high-speed until stiff peaks form, be careful not to over whip or the egg whites will break.
Using a rubber spatula, gently fold the ground almonds into the whipped egg whites. Fold the chocolate-cold brew mixture into the egg white-almond mixture. Be very careful not to over mix.
Pour the batter into the prepared baking pan and tap gently on the counter to help level the mixture. Bake at 350 degrees F for 15 minutes. Reduce the oven to 325 degrees F and bake for an additional 45 minutes. Reduce the oven to 300 degrees F and bake for an additional 15 minutes. Turn the oven off, leave the oven door slightly open and allow the cake to sit in the oven for an additional 30 minutes to set.
Cool completely before removing the cake form the baking pan. To serve, dust with confectioners sugar and top with fresh whipped cream.