Thursday, April 3, 2014

Chocolate Almond Torte
½ lb. bittersweet chocolate, chopped
½ lb. toasted, sliced almonds (about 1-1/2C)
1 heaping cup sugar
6 large eggs, room temperature and separated
½ tsp. vanilla

1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 325F.  Line a 9-inch spring form pan with parchment and butter.

Place the chocolate, almonds and sugar in a food processor fitted with the steel blade and process until coarsely chopped; transfer to a bowl.

Beat yolks and sugar until light yellow and very thick.  Beat whites until fairly stiff.  Fold half of chocolate mixture into yolk mixture, add half the whites and then the remaining chocolate mixture and gently fold in the remaining whites.

Turn the mixture into the prepared pan and bake one hour.  Cool slightly, remove sides of pan and dust with sifted powdered sugar.  Serve with whipped cream.

MAKES:  8 to 10 servings

No comments:

Post a Comment