Flourless Chocolate Orange Delight [WF/GF]
Eilleen Anderson / Lakewinds Natural Foods
A very special dessert for special occasions. For dairy-free, you could substitute soy creamer for whipping cream in the ganache topping.
Yields 10 servings
Ingredients:
1 1/4 cups slivered, skinless almonds
2 tablespoons slivered, skinless almonds, toasted
1 cup sugar, divided
6 ounces semisweet chocolate, coarsely chopped
1/2 cup unsweeetened cocoa powder
1/2 cup orange juice
2 teaspoons grated orange peel
6 seperated eggs
1 tablespoon vanilla
1/4 teaspoon salt
1 scoop ganache (below), for decorating
Instructions:
1. Spray bottom of 9-inch springform pan with canola spray. Toast the 1/4c. slivered almonds in a non-stick skillet until lightly browned. Reserve.
2. Blend 1 1/4 c. almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate and blend until chocolate is finely ground, scraping sides/bottom of bowl occasionally.
3. Whisk cocoa, orange juice, and orange peel in a small bowl until smooth.
4. Combing egg yolks, 1/2 cup plus 2 T. sugar, and vanilla. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground almond mixture.
5. Using clean beaters, beat egg whites and salt until soft peaks form. Gradually add 2T sugar, beating until whites are stiff, but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
6. Bake for approximately 40 minutes. Cool cake completely in pan on rack. Cut around cake in pan and release sides. Transfer cake to serving platter. Drizzle cake with melted ganache and top with sliced or slivered almonds.
Ganache Topping:
5 oz. semi-sweet chocolate
2 1/2 oz. (5 tablespoons) whipping cream
1 tablespoon butter
In a double boiler, melt the chocolate and cream, and simmer for 20 minutes. Off heat, whisk in the butter, then drizzle over the cake.