Almond Chocolate Torte

Almond Chocolate Torte
 
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This recipe was uploaded
by SonomaEddie

 
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Ingredients

Ingredients
Method
 
  • 14 ounces of roasted blanched almonds
  • 6 tablespoons sugar
  • 1/2 teaspoon almond extract
  • 8 ounces bittersweet chocolate
  • 8 ounces butter slightly softened
  • 6 large eggs, separated
  • 10 tablespoons sugar
  • 1/4 cup sugar
Preheat oven to 325 degrees farenheit. Butter and flour a a 10-inch springform pan.
Line the bottom with a circle of parchement paper which you will then butter and flour.
Grind almonds in a food processor in 3 batches using 2 tablespoons of sugar in each batch.
Melt butter and sugar together in a double boiler.
In a mixing bowl, beat egg yolks together until lemon colored, then gradually add 10 tablespoons of sugar and almond extract.
Mix butter and chocolate, which should be somewhat cooled, into egg and sugar mixture.
Then fold in almonds until well incorporated.
Beat egg whites with 1/4 cup of sugar until stiff.
Fold 1/3 of eggwhites into cake batter until incorporated then fold in remaining.
Pour into cake pan and place on a cookie sheet and bake on lower third of oven for
90 minutes or until a cake tested comes out clean.
Let cool on rack for 15 minutes then remove sides of pan.
When cake has cooled completely, invert onto serving plate and remove the bottom of cake pan and paper.
Sift with icing sugar.
Buon appetito!

Almond Chocolate Torte

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This recipe was uploaded by SonomaEddie

 
 
This flourless cake is based on a Neopolitan recipe. I've tweaked it here and there to bring out the almond flavor.

Method


Preheat oven to 325 degrees farenheit. Butter and flour a a 10-inch springform pan.
Line the bottom with a circle of parchement paper which you will then butter and flour.
Grind almonds in a food processor in 3 batches using 2 tablespoons of sugar in each batch.
Melt butter and sugar together in a double boiler.
In a mixing bowl, beat egg yolks together until lemon colored, then gradually add 10 tablespoons of sugar and almond extract.
Mix butter and chocolate, which should be somewhat cooled, into egg and sugar mixture.
Then fold in almonds until well incorporated.
Beat egg whites with 1/4 cup of sugar until stiff.
Fold 1/3 of eggwhites into cake batter until incorporated then fold in remaining.
Pour into cake pan and place on a cookie sheet and bake on lower third of oven for
90 minutes or until a cake tested comes out clean.
Let cool on rack for 15 minutes then remove sides of pan.
When cake has cooled completely, invert onto serving plate and remove the bottom of cake pan and paper.
Sift with icing sugar.
Buon appetito!
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