CHOCOLATE ALMOND SPONGE CAKE

Today is National Sponge Cake Day! I posted this lovely Chocolate Almond Sponge Cake recipe last April for Passover, but it's a recipe that can be made at any time. It has a great nutty flavor. Add whipped cream and strawberries for a great Chocolate Almond Strawberry Short Cake--or you can cut this cake up and use it in a trifle. Or you can always eat it plain! It tastes great with coffee or tea for breakfast. I actually toast sponge cake and eat with butter and jam... but that's me :-)

This Chocolate Almond Sponge Cake is Gluten-Free.

A few hints. Almond flour is readily available where I live, but you can grind your own. Use a hand grinder (a clean coffee grinder) or blender (not a food processor to avoid making oil). I use a blender, and just do this in smaller increments, about 1/2 cup at a time. Almond and chocolate go very well together. Try using different types of chocolate to achieve the flavor you like best. Enjoy!

CHOCOLATE ALMOND SPONGE CAKE

Ingredients
7 ounces dark chocolate (60-75% cacao), chopped
10 eggs, separated
3/4 cup white sugar
2 cups ground almonds

Directions
1. Melt chocolate in top of double boiler or a saucepan over another saucepan of simmering water. Set aside.
2. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter.
4. Spoon batter into an ungreased 10 inch Bundt pan or tall springform pan with hole in the middle.
5. Bake at 350 for 1 hour, or until cake springs back when lightly touched.
6. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.