• Cooking Time:
  • Servings:
  • Preparation Time:


Reprinted from Celi-Yak News - Fall 2010


  • 2/3 cup butter, chopped
  • 4 squares (112 g) Baker’s semi sweet
  • chocolate, chopped
  • 1 cup granulated sugar, divided
  • 1 tsp Maxwell House instant coffee, dissolved
  • in 2 tbsp hot water
  • 3 eggs, separated
  • 2 cups ground almonds
  • 1 tbsp icing sugar
  • 1 cup fresh raspberries


  • Preheat oven to 325 F.
  • Microwave butter, chocolate, ¾ cup of granulated sugar and dissolved coffee in a microwaveable bowl on medium – 2 ½ minutes or until butter is
  • melted and chocolate is almost melted.
  • Stir until chocolate is completely melted and slightly cooled.
  • Beat egg yolks and to chocolate mixture.
  • Stir in ground almonds. In a separate bowl, beat egg whites with electric mixer on high speed until foamy.
  • Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form.
  • Gently fold egg whites into chocolate almond mixture until just combined.
  • Spoon mixture into parchment-lined 20 cm (8-inch) springform pan.
  • Tap lightly on counter to release any air bubbles.
  • Bake 1 hour or until wooden toothpick inserted in centre comes out clean. Let cool 2 hours.
  • Sprinkle with icing sugar; serve with fresh raspberries.

Categories: Cake  Gluten-Free 

Author Credit: Recipe by Kraft

© 2006-2017 BakeSpace, Inc. All Rights Reserved