Almond flour gives a subtle, nutty richness to this cake, which has deep chocolate flavor without being too sweet. Topped with espresso-laced ganache, it’s an excellent dinner party dessert, as well as perfect for Passover (depending on how you observe the holiday).
Preheat the oven to 350°F. Lightly grease a 10 ̋ tube pan. Line the bottom with parchment and grease the parchment.
For the cake: In a large bowl, beat the egg yolks until light in color; add the salt and 3/4 cup sugar and beat until thick and lemon-yellow in color. Stir in the melted chocolate and chips. Fold in the almond flour and vanilla.
In a separate bowl, beat the egg whites until foamy. With the mixer running, sprinkle in the remaining sugar, beating until soft peaks form. Fold one-third of the whites into the chocolate mixture to lighten it; fold in the remaining whites just until no streaks remain.
Transfer the batter to the prepared pan. Bake for 33 to 38 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and place on a rack. Loosen the edges and let cool in the pan for 1 hour.
Loosen the edges again and invert the cake onto the rack. Place the rack over a piece of parchment.
To make the glaze: Combine all of the ingredients and heat together in a small saucepan over low heat, stirring until smooth. If the glaze is too thick to pour, add more milk, a tablespoon at a time, to thin it out. Pour over the cake to coat the top.
Storage instructions: Store leftover cake covered in the refrigerator for up to 5 days; freeze for longer storage.
If preparing this cake for Passover, be sure to use non-dairy vegan butter and non-dairy "milk" — preferably one that's thicker/creamier, like cashew or oat. If the hot glaze seems too thin to coat the cake nicely, refrigerate it briefly to thicken before using.
