http://www.joyofbaking.com/ChocolateAlmondTorte.htmlChocolate Almond Torte:
- 1 cup (100 grams) finely ground almonds (Ground 1 cup of blanched or sliced toasted almonds in your food processor
- 4 large eggs
- 7 ounces (200 grams) semi sweet or bittersweet chocolate, chopped
- 11 tablespoons (150 grams) unsalted butter, cut into small pieces
- 3/4 cup (150 grams) granulated white sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
Cream of Tartar- Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place.
Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced or blanched almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a blender or small food processor and process until finely ground.
Note: The almonds need to be at room temperature before grinding to prevent them from clumping. If you find the almonds still clump when you ground them, add about 1 tablespoon (13 grams) of the sugar from the recipe. The sugar will help prevent clumping as it absorbs any oil exuded from the almonds.
Increase the oven temperature to 375 degrees F (190 degrees C) and line an 8 inch (20 cm) springform pan with parchment paper.
Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. Cover with plastic wrap and let stand until they reach room temperature (about 30 minutes).
Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once melted, remove from heat.
Meanwhile place the egg yolks and 1/2 cup (100 grams) granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment. Beat the yolks and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted chocolate mixture and vanilla extract. Fold in the ground almonds.
In a clean bowl, place the egg whites and whisk until foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually sprinkle in the remaining 1/4 cup (50 grams) sugar and whisk until stiff peak forms. Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.
Pour the batter into the prepared pan and bake for about 45 to50 minutesor until a toothpick inserted in the center of the cake has a few moist crumbs. Remove from oven and cool on a wire rack. The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. Once cool, run a spatula around the inside of the pan before releasing the sides. If not serving immediately, cover and place in the refrigerator. Serve cold or at room temperature. Dust with powdered (icing or confectioners) sugar.
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Alice Medrich, author of
Pure Dessert
, from which this recipe comes, took inspiration for this ItalianChocolate-Almond Torte from Claudia Roden's torta di mandorle e cioccolata in Roden's Book of Jewish Food. The chocolate in this torte is ground, rather than melted, so it's easy to make.
Cook the Book: Italian Chocolate-Almond Torte
Ingredients
- 1 cup (5 ounces) unblanched or blanched whole almonds
- 7 ounces good-quality unsweetened chocolate, roughly chopped
- 1 cup sugar
- 1/8 teaspoon salt
- 7 large egg whites (1 cup)
- 1/4 teaspoon cream of tartar
- Powdered sugar or unsweetened cocoa powder for dusting
- Sweetened whipped cream for serving (optional)
Equipment
A 9-inch springform pan or a 9 by 3-inch round pan with a removable bottom
Procedures
Position a rack in the lower third of the oven and preheat the oven to 350°F. Grease the sides of the springform pan and line the bottom with parchment paper.
Combine the almonds. chocolate, 1/2 cup of the sugar, and the salt in a food processor and pulse until the almonds and chocolate are very finely chopped but not completely pulverized. Set aside.
In the clean dry bowl of a stand mixer or using a hand-held mixer and a large bowl, beat the egg whites with cream of tarter until soft, moist peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar and continue to beat until the egg whites are stiff but not dry. Add one-third of the nut mixture to the egg whites and fold in with a large rubber spatula until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest of the nuts.
Scrape the batter into the prepared pan and spread it evenly. Bake until the torte has risen and is golden brown on top and a toothpick inserted in the center of the cake comes out clean, or with a little melted chocolate, 25 to 30 minutes. Set the pan on a rack to cool for 10 minutes. Remove the sides of the pan and invert the cake onto the rack. Remove the bottom of the pan and then the parchment liner. Turn the cake right side up and cool completely. Cover or wrap tightly, and store for up to 3 days at room temperature.
To serve, transfer the cake to a serving plate. Dust with powdered sugar or cocoa, and serve slices with a dollop of whipped cream, if desired.
