Bittersweet Chocolate Almond Torte
From bitsyskitchen 17 years agoIngredients
- 10 ounces imported bittersweet chocolate, broken into pieces (I used Ghirardelli 60% bittersweet chips) shopping list
- 1/2 cup (1 stick) unsalted butter or margarine, at room temperature shopping list
- 1/2 cup granulated sugar, divided shopping list
- 5 large eggs, separated shopping list
- 1/3 cup finely ground almonds (done in a food processor) shopping list
- 2 tablespoons cognac or dark rum (I had neither so used coffee liquor) shopping list
- unsweetened baking cocoa, optional shopping list
- whipped cream, optional shopping list
- fresh raspberries, optional shopping list
How to make it
- Preheat oven to 300 degrees F. and butter well a 9-inch springform pan and line bottom with parchment paper.
- Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.
- Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add the almonds and cognac and beat 2 minutes more.
- In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar. Continue beating the whites until they are stiff and shiny.
- Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined. Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter.
- Pour mixture into prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.
- Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment paper. Sprinkle with unsweetened cocoa. Serve at room temperature or chilled with whipped cream and raspberries on the side.
The Rating
Reviewed by 7 people-
I have more pictures but I can only post 6. I will post a slice of torte when I cut it : )
bitsyskitchen in Beautiful Coast loved it -
This is very like a chocolate almond torte I make, try using Amaretto liqeuer it works a treat, I find that clotted/scalded cream helps it go down, serve at room temp as it will be too stiff out of the fridge.
bear in Penzance loved it
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