Ingredients

1 cup Mandelin Blanched Almond Flour or Natural Almond Flour

8 oz. good-quality bittersweet chocolate, coarsely ground

1/2 cup unsweetened cocoa powder, plus more for dusting cake

6 large eggs, separated

1 cup sugar

1/2 cup orange juice

1 tablespoon grated fresh orange zest

2 teaspoons grated fresh lemon zest

14 tablespoons butter, melted

1/2 teaspoon salt

Preparation

Preheat oven to 350°. Coat a 10-inch springform pan with cooking spray.

In a bowl, mix together almond flour and bittersweet chocolate.

In a medium bowl, whisk together egg yolks, sugar, orange juice, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.

In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.

Gently fold whites into chocolate mixture, then pour into a prepared pan.

Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like. Serves 8.

Sunset, January 2007