Black Cardamom-Orange Flourless Chocolate Cake
1 1/4 cups raw whole almonds (with skins)
3/4 cup plus 2 tablespoons sugar, divided
6 ounces semisweet chocolate, chopped
4 black cardamom pods
7 green cardamom pods
1/4 teaspoon cinnamon
1/2 cup cocoa powder
Juice and zest of 1 large orange (about 1/2 cup juice and 2 teaspoons zest)
6 large eggs, separated
Powdered sugar, to dust
1. Heat the oven to 350 F. Rub an even coating of coconut oil over the bottom of a 9-inch springform pan. Place the pan on baking sheet and set aside.
2. In a food processor, combine the almonds and 1/4 cup of the sugar. Process until fine. Add the chocolate, then continue to process until a finely milled powder forms.
3, Using a mortar and pestle, pound both varieties of cardamom pods until the husks open. Remove and discard the husks, then pound the seeds to a fine powder. Pour into a small bowl. Whisk in the cinnamon, cocoa powder, and the orange juice and zest until smooth.
4. In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar until significantly thickened. Stir in the cocoa mixture and the almond-chocolate mixture.
5. In a large bowl, use an electric mixer to whisk the egg whites and a pinch of salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form.
6. Working in 3 batches, fold the whites into the yolk mixture. Pour the batter into the prepared springform pan, then place the sheet pan in the middle of the oven. Cook for 40 to 50 minutes, or until a toothpick inserted at the center comes out clean. Cool to room temperature, then run a paring knife around the perimeter of the cake and release the sides of the pan. If desired, dust the cake with powdered sugar, then cut into thin slices and serve.
Nutrition information per serving: 260 calories; 140 calories from fat (54 percent of total calories); 16 g fat (5 g saturated; 0 g trans fats); 110 mg cholesterol; 28 g carbohydrate; 4 g fiber; 21 g sugar; 7 g protein; 55 mg sodium.