Chocolate Sponge Cake: Gluten-free

Today is National Sponge Cake Day! I have several recipes for chocolate sponge cake that I post during Passover, but this specific Chocolate Sponge Cake is fabulous all year round. And it's gluten-free! It's made with almond flour. Want to dress it up? Add some whipped cream and fresh berries, cut it in half and fill with a light chocolate buttercream, or cut it up and put it in a trifle. Easy to make and delicious.

A few hints. Fresh Almond flour is readily available where I live, but you can always grind your own. Use a hand grinder (a clean coffee grinder) or blender over 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 SPONGE CAKE

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

Almond Flour

Directions
1. Melt chocolate in top of double boiler or 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 ungreased 10 inch Bundt pan or tall springform pan.
5. Bake at 350 for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.