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CHERRY CHOCOLATE ALMOND TORTE




Source of Recipe


Unknown, SUBMITTED BY: ldyolake
½ cup unsalted butter, room temperature
3 eggs, separated
3 ounces semi-sweet chocolate chips or chunks, melted
¾ cup whole almonds
½ cup sugar
¼ cup dried breadcrumbs
1/8 teaspoon cream of tartar
pinch of salt

Preheat oven to 350°. Line one 8 -inch round cake pan with wax paper, grease lightly and set aside.

With electric mixer, cream the butter until fluffy. Beat in the egg yolks, one at a time until well incorporated. Add melted chocolate and beat until combined. Place whole almonds and sugar into a blender and blend until finely ground. Add to the chocolate mixture along with the breadcrumbs and stir to combine.

In a clean bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Fold egg whites into cake batter and pour into prepared pan.

Bake at 350° for 25-30 minutes. Cool for 15 minutes before inverting pan. Let cool completely.

Ganache:

¾ cup whipping cream
6 ounces bittersweet chocolate, broken into chunks
1 tablespoon syrup from Oregon Bing Cherries

Heat whipping cream in a saucepan to boiling. Remove pan from heat and add chocolate chunks and syrup. Let sit 3 minutes. Stir to combine. Let cool for 15 minutes before pouring over cooled cake.

Topping:

1 can Oregon Dark Sweet Pitted Cherries, well drained
1 can Oregon Royal Anne Cherries, well drained
White chocolate bar for making chocolate curls, optional

Place well drained cherries on top of the ganache covered cake. Decorate with white chocolate curls and refrigerate until ready to serve.

Makes one 8-inch torte.