Almond Chocolate Torte
Source of Recipe
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List of Ingredients
ALMOND CHOCOLATE TORTE
Butter and flour for preparing pan
12 ounces blanched almonds, about 2 cups
1 1/4 cups sugar, divided use
8 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) butter, preferably unsalted
6 large eggs, room temperature, separated
Garnish: Powdered sugar
Optional garnish: Whipped cream
Adjust oven rack to lower level. Preheat oven to 325 degrees. Butter and flour 10-inch spring form pan. Use bottom of pan to trace circle on wax paper or parchment paper and cut out circle. Use it to line bottom of pan; butter and flour paper.
In 3 batches, grind almonds in food processor fitted with metal blade, processing each batch with 2 tablespoons sugar, using 6 tablespoons in all.
In bowl over simmering water or in top of double boiler or in microwave, melt chocolate and butter together; stir. If using microwave, heat in 20 to 30 second intervals, stirring vigorously between heatings, to prevent overheating chocolate. Set aside.
Beat egg yolks in large bowl with electric mixer until lemon-colored, about 5 minutes. Gradually beat in 10 tablespoons sugar. Add chocolate mixture, stirring well. Add ground almonds and stir well to incorporate.
In clean bowl of electric mixer, beat egg whites with remaining 1/4 cup sugar until they form firm peaks. In 2 additions, fold egg whites into chocolate batter.
Pour into prepared cake pan and smooth top. Place on baking sheet and bake 11/2 hours, or until toothpick inserted in center comes out clean.
Allow to cool 15 minutes in pan; remove sides of spring form pan. Cool completely.
Presentation: Turn cooled cake onto serving plate. Peel off and discard paper. Just before serving, sift with powdered sugar. If desired, serve with dollop of whipped cream.
Recipe
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