Dessert: Mexican Chocolate and Almond Cake

A fitting finale to a Mexican-style meal. Leftover cake is great for breakfast or an afternoon snack.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Mexican Chocolate and Almond Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 2/3 cups sliced almonds, toasted (about 6 ounces)
4 1/2 ounces semisweet chocolate, chopped
2 1/2 teaspoons grated orange peel
1 teaspoon ground cinnamon
5 eggs, separated
6 tablespoons sugar

Instructions

Preheat oven to 350 °F. Line bottom of 8-inch square baking pan with parchment. Finely grind almonds, chocolate, orange peel and cinnamon in processor. In medium bowl of electric mixer, beat yolks and 3 tablespoons sugar until light yellow and slightly thickened, about 3 minutes. Mix in nut mixture (mixture will be very thick). Using clean dry bowl and beater, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Mix half of whites into chocolate mixture to lighten. Gently fold in remaining whites.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out cake and remove paper. (Can be prepared 1 day ahead. Wrap tightly; store at room temperature.)

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