It’s choctastic! It’s the best of both worlds – rich and delicious chocolate paired with freshly brewed bold espresso. The perfect pick me up torte! And the best part is that it’s gluten free!
Is it possible to have too much chocolate or too much espresso in one day? Maybe, but then of course there’s nothing wrong with occasionally indulging yourself…just a little bit. Nothing’s wrong with that, right?
It was nice to see a gluten free feature on a local recipe tv show (Best Recipes Ever). The recipe originally called for ground walnuts, but I chose to switch it over to ground almonds, mainly because I prefer the taste and texture of ground almond. I also swapped some of the granulated sugar for brown sugar, hoping to provide a bit more depth to the final product.
I must be honest though and confess that I did run into a little mishap while whisking the cocoa into the melted margarine/espresso mixture. Of course, as usual, I tried doing too many things at once, and well, I didn’t notice (until it was too late), that my mixture was slightly boiling, which of course resulted in a lumpy cocoa mess. Ugh! And it was definitely messy alright! I tried whisking and whisking it back to smooth. Maybe, just maybe, by some chance I’d be lucky enough and I could save it (which really, I knew I couldn’t but let’s face it, I was just humouring myself). After many minutes of melted margarine flying all over my stovetop, I finally gave in to defeat and stopped. However, even though it was lumpy, I still went through with the recipe (at this point, I wasn’t about to give up!), and in the end it still turned out to be a deliciously moist torte. So lesson be learned – don’t give up and see it through to the end because you just never know, it may all work out
I topped off my cake with a dusting of confectioners’ sugar and pomegranate seeds, which complemented it nicely. This chocolately cake with a hint of espresso is surprisingly light. So for that reason, I say, indulge with a piece…or two, or three
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Pure deliciousness!
Here is the recipe…enjoy!
Recipe adapted from Best Recipes Ever
Ingredients
- 1 cup (250 mL) almond flour (or blanched ground almonds)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 tbsp (30 mL) potato starch
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) butter or margarine
- 1/4 cup (60 mL) brewed espresso or very strong coffee
- 1 cup (250 mL) cocoa powder
- 4 eggs, separated
- Confectioners’ sugar for dusting top of baked cake (optional)
Method
- Preheat oven to 350°F. Grease 8” cake pan and set aside (you can also divide the mix into 2 pans is you prefer).
- In bowl, combine almond flour with 1 tbsp of the granulated sugar, potato starch, cinnamon and salt. Set aside.
- In small saucepan, melt margarine with espresso. Add cocoa powder; whisk until smooth. Let cool. Meanwhile, in bowl of mixer using paddle attachment, beat egg yolks with brown sugar until thick and pale. Beat in chocolate mixture. Stir into almond mixture.
- In bowl of mixer using whisk attachment, beat egg whites until soft peaks form. Beat in remaining granulated sugar, 1 tbsp at a time, until stiff glossy peaks form. Fold one-third into chocolate mixture; fold in remaining whites. Scrape into prepared pan. Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, about 30 min. Let cool in pan on rack for 10 minutes before removing from pan and transferring to wire rack to cool completely. Dust top of cake with confectioners’ sugar if desired.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
