Chocolate Almond Flour Loaf Cake with Raspberry Sauce

Chocolate Almond Flour Loaf Cake with Raspberry Sauce
 
Super moist. I like to serve this with cinnamon whipped cream (how-to is below), ice cream and a dessert sauce drizzled on top, or as a yummy breakfast treat.
Recipe type: Dessert
Serves: 10

Ingredients
  • 2½ cups almond flour, processed superfine if possible
  • ½ cup cocoa powder, sifted
  • 2 teaspoons kosher for passover baking powder
  • ½ teaspoon kosher salt
  • 2½ teaspoons ground cinnamon
, divided
  • 6 large eggs, separated
  • 1 cup sugar
  • ½ stick unsalted margarine or butter, melted and cooled slightly
  • ½ cup cooled brewed coffee
  • 2 teaspoons pure vanilla extract
  • For sauce:
  • ¾ lb. strawberries, or other berry
  • 2 tablespoons lemon juice
  • ¼ sugar
  • Optional, 1 cup pareve whipping cream
, ice cream or dessert sauce

Instructions
  1. Preheat the oven to 350°. Grease a 9-by-5-inch loaf pan with baking spray and line it with parchment paper, allowing 2 inches of overhang on the short sides.
  2. In a medium bowl, whisk 
the almond flour with the cocoa powder, baking powder, salt and 1½ teaspoons of the cinnamon. In a large bowl, whisk 
the egg yolks with the sugar, melted margarine, coffee and vanilla. Stir the dry ingredients into the wet ingredients until the batter is smooth.
  3. In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until stiff peaks form, 1 to 2 minutes. Fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.
  4. Scrape the batter into the prepared pan and bake for 
45 to 50 minutes, until a toothpick inserted in the center comes out with a few crumbs attached, do not overcook. Transfer to a rack 
to cool for 20 minutes, then unmold and let cool completely.
  5. in a medium bowl, beat the pareve whipping cream with the remaining 1 teaspoon of cinnamon until soft peaks form. Cut the cake into slices and serve with a dollop of the cinnamon cream.
  6. Make the sauce: In a food processor, puree the strawberries, lemon juice and sugar until smooth; strain through a fine sieve into a bowl. Cover and refrigerate until chilled, about 30 minutes. Set aside until ready to serve.