Flourless Chocolate Cake with Orange

1. Preheat oven to 350°F. Generously coat a 9-inch springform pan with cooking spray.

2. Place chocolate and butter in the top of a double boiler over hot, not boiling, water; stir until melted. Remove the top of the pan from the heat and stir in oil, orange zest, espresso powder, almond and vanilla extracts and salt.

3. Whisk egg yolks and ⅔ cup sugar in a large bowl until light and pale, 1 to 2 minutes. Slowly whisk in the chocolate mixture until smooth. Stir in almond flour.

4. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer). Beat the whites on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to medium and slowly add the remaining ¼ cup sugar, 1 tablespoon at a time, then return to medium-high and beat until stiff and glossy, about 1 minute more.

5. Fold one-third of the whites into the batter until blended. Gently fold in the remaining whites with a flexible spatula, a little at a time, just until blended. Scrape the batter into the prepared pan.

6. Bake until the cake is set around the edges and the top is cracked, 40 to 45 minutes. (The middle may jiggle slightly.) Let cool in the pan on a wire rack for 30 minutes. Run a thin-bladed knife around the edges, then release the sides of the pan. Refrigerate the cake until fully cooled, at least 2 hours, before serving.

Equipment

9-inch springform pan, double boiler

To make ahead

Refrigerate for up to 1 day.

Associated Recipe

Coconut Whipped Cream