Chocolate Almond Torte
From peetabear 15 years agoIngredients
- 1 1/2 cups blanched slivered almonds shopping list
- 1 cup sugar shopping list
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped shopping list
- 5 large eggs, separated shopping list
- 1/2 teaspoon almond extract shopping list
- 1/2 teaspoon grated lemon peel shopping list
- 1/2 cup unsalted butter, melted and cooled shopping list
- 1/4 teaspoon salt shopping list
- powdered sugar shopping list
How to make it
- Preheat oven to 350 degrees F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
- Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
- Yield: 12 servings
People Who Like This Dish 5
- elgab89 Toronto, CA
- alphahc Sydney, AU
- cher3231 Denham Springs, LA
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- peetabear Mid-hudson Valley, NY
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments