Enjoy this delicious gluten-free chocolate cake that you can quickly whip up for any celebration. The Almond Extract will enhance the chocolate and nuts in the cake, and provide that indescribably scrumptious roasted flavor. Adding a few drops of Vanilla Bean Extract will make this cake so indulgent, you'll want to bake a second cake!

In a large bowl, whisk together the egg yolks, sugar, espresso powder, salt, almond and vanilla extract for two minutes. Whip the egg whites on medium high speed until stiff peaks form. Pour the chocolate and butter mixture into the egg yolks and fold to combine. Fold half of the whipped egg whites and the cocoa powder into the chocolate mixture until lightly combined and then gently fold in the remaining egg whites.

Pour the batter into the prepared pan, top with chopped hazelnuts and bake in the oven about 30 minutes. Remove from the oven and cool some before serving.

Top with fresh Vanilla Bean Crush Whipped Cream and enjoy! Optional: top with Chocolate Ganache for a rich treat.