Note: Before you start this recipe, swipe right and click the link in the Notes section to see the virtual step-by-step photos from beginning to end. This is highly recommended for the best results.
 

Espresso Almond Meringue Chocolate Cake – GF
 

• Preheat the oven 30 minutes before baking to 170°C (340°F).
   
• Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform pan with butter and line it with parchment paper. 
   
• Prepare your finely grated chocolate for both this cake and the top of the ice cream cake;  Use the grating attachment on your mixer for this step; Collect the grated chocolate directly into a ziplock bag and place the grated chocolate/ziplock bag in the fridge until needed. I recommend you weigh the chocolate after you have grated the chocolate. If you don't have such an attachment on your mixer, use a Microplane or a hand grater. To grate chocolate by hand, make sure that it is cold, or it will melt. I recommend you collect the grated chocolate immediately into a zip-lock bag. Avoid touching them because they melt easily. Place the grated chocolate in the fridge to get cold. 
   
• Baker's note: For the almond Meringue Cake, I personally love using my Vitamix blender—it’s quick and gets the job done in just 5 to 8 seconds, leaving me with beautifully coarse-textured almonds that are just perfect for this cake. If you don’t have a Vitamix or a blender, don’t worry. An almond grinder is a great alternative, or you can use a food processor with a blade attachment. Just be sure to pulse lightly; you want to avoid over-processing, which can make the almonds too oily. The goal is a coarse grind that will give your cake a delightful crunch.
   
• Grind 250 grams of whole almonds or process them in a food processor or blender with blades. I prefer the almonds not to be completely finely ground, but to have some slightly larger pieces for a better texture.
   
• Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
   
• Put 125 grams of egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white.
   
• Once glossy and at stiff peaks, gradually add 225 grams of powdered sugar one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue.
   
• Bakers Note: Most vanilla pudding mixes are generally gluten-free, but always check the packaging for ingredient and allergen information. If you have a severe gluten intolerance, choose products specifically labeled as gluten-free. Use the dry, instant vanilla pudding powder, not the prepared pudding. This powder adds flavor and stability to the meringue. I use a Swedish brand called Ekstrøm, but Jello or Bird’s Custard powder (UK) also work well.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in 2 tablespoon GF vanilla pudding powder if using, 1 teaspoon espresso powder, a large pich of fine sea salt and the 250 gram coarsely ground almonds. Pull the 75 gram chilled finely grated dark chocolate from the fridge and carefully fold this in the meringue batter.
   
• Scoop the almond meringue mixture into the prepared springform pan, use your offset spatula to spread it into an evenly layer. 
   
• Bake immediately in the center of the oven until lightly browned and puffed about 30 minutes. It is most likely done when you can smell the scent of toasted almonds in your kitchen. 
   
• Let the Espresso Almond Meringue Chocolate Cake – GF cool in the springform/pie pan on a wire rack until it's cool, about one hour, then wrap the cake layer in plastic wrap and pop it in the freezer for about 1-2 hours to firm it up and prevent crack it's a pro move for a perfect finish. 
   
• This cake holds up great in the freezer, which is handy if you're planning to slather on ice cream or use it as a crust for your cheesecakes.
   
• I love using it as the crust for my ice cream cakes, especially my tiramisu ice cream cake. But honestly, it works great as a crust for cheesecakes, too, or just topped with some delicious ganache such as my banana milkshake ganache or salted caramel ganache. Enjoy!