Chocolate Almond Tea Cake (Gluten Free)
Prep Time12 mins
Cook Time1 hr
Total Time1 hr 12 mins
Servings: 8 servings
- Nonstick vegetable oil spray
- ¼ cup unsweetened cocoa powder
- 1 cup unsalted roasted almonds, plus 2 tablespoons chopped
- 8 oz semisweet chocolate chips
- 1/2 cup olive oil
- 1 tsp kosher salt
- 1 tsp orange zest
- 3/4 cup sugar divided
- 4 large eggs separated
- 1/4 tsp cream of tartar
- 1 tbsp finishing sugar optional
Preheat oven to 325°F. Lightly coat a 8.5x4.5” loaf pan with nonstick spray. Line with parchment paper, allowing some to overhang on each side (see picture).
In a food processor pulse 1 cup of almonds and cocoa powder until very finely ground, about 1 minute.
Microwave chocolate chips and 1/4 cup water in a microwave-safe bowl at 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring until melted. Whisk in oil, kosher salt, orange zest and then almond mixture and half of granulated sugar, then egg yolks.
Using an electric mixer, beat egg whites and cream of tartar on high speed until frothy. With motor running, gradually add remaining sugar, beating egg whites to glossy, firm peaks.
Using a spatula, gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan. Top with 2 tablespoons of chopped almonds and finishing sugar (optional).
Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and allow cake to cool in pan 15 minutes. Lift out of pan by parchment paper and turn out onto rack and let cool completely. Dust top with powdered sugar (optional). Slice using a serrated knife.
Calories: 607kcal | Carbohydrates: 36g | Protein: 5g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 144mg | Sodium: 328mg | Potassium: 254mg | Fiber: 3g | Sugar: 30g | Vitamin A: 840IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 2.6mg