Tuesday, December 8, 2020

Bittersweet Chocolate Almond Torte 

for the torte

1/3C water

1/2C sugar

1 stick unsalted butter, cubed

12 oz. bittersweet chocolate, cut in pieces

1 tsp. instant espresso powder

¼ tsp. salt

1/3C almond liqueur or cold brewed coffee

2 tsp. almond extract

6 eggs


for the ganache

1/2C cream

4 oz. bittersweet chocolate, cut in pieces

1/2C sliced almond, toasted

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

Preheat oven to 325F.  Butter a 9 x 2-inch round cake pan, line with parchment and butter again.  Bring water and sugar to a boil; remove from heat.  Add the butter, 12 oz. chocolate, espresso powder and slat and let sit a few minutes.  Stir until smooth.  Add the liqueur and almond extract.

Whisk eggs until thick.  Add the chocolate mixture and fold in gently.  Pour batter into prepared cake pan and place cake pan inside a roasting pan.  Add warm water to roasting pan halfway up the outside of the cake pan.  Bake until puffed and soft to the touch, 40 – 45 minutes.  Remove roasting pan from oven, then remove cake pan to a cooling rack.  Let cool one hour.

Run a knife around inside of the cake pan; invert onto a platter.  Peel off the parchment; cool completely.

Before serving, heat the cream for the ganache, add the chocolate and let sit a few minutes.  Stir until smooth.  Let cool slightly.  Spread over the top and down the sides of the torte.  Sprinkle top with toasted almonds.  Serve with whipped cream.

MAKES:  8 – 12 servings


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