ITALIAN CHOCOLATE-ALMOND TORTE
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 eggs whites (1 cup)
1/4 teaspoon cream of tartar
Confectioners' sugar or unsweetened cocoa powder (for dusting)
Sweetened whipped cream (optional, for serving)
Position a rack in the lower third of the oven and heat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
Combine the almonds, chocolate, 1/2 cup of the sugar and 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 tartar 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, spreading it evenly.
Bake until torte has risen and is golden-brown on top, 25-30 minutes. Set pan on wire 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. (Using another rack as leverage), turn the cake right side up and cool completely. Cover or wrap tightly, and store up to 3 days at room temperature.
TO SERVE:
Transfer the cake to a serving plate. Dust with powdered sugar or unsweetened cocoa powder, and serve slices with a dollop of whipped cream, if desired.
Makes one (9-inch) cake, 10 servings
Source: Pure Dessert by Alice Medrich
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 eggs whites (1 cup)
1/4 teaspoon cream of tartar
Confectioners' sugar or unsweetened cocoa powder (for dusting)
Sweetened whipped cream (optional, for serving)
Position a rack in the lower third of the oven and heat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
Combine the almonds, chocolate, 1/2 cup of the sugar and 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 tartar 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, spreading it evenly.
Bake until torte has risen and is golden-brown on top, 25-30 minutes. Set pan on wire 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. (Using another rack as leverage), turn the cake right side up and cool completely. Cover or wrap tightly, and store up to 3 days at room temperature.
TO SERVE:
Transfer the cake to a serving plate. Dust with powdered sugar or unsweetened cocoa powder, and serve slices with a dollop of whipped cream, if desired.
Makes one (9-inch) cake, 10 servings
Source: Pure Dessert by Alice Medrich
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Le Weekend Cake
- Devil Dogs (like Drake's)
- Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
- Homemade Yellow Cake Mix recipe (repost)
- Tie Dye Cake (using cake mix and neon food colors)
- The Golden Door Lemon Polenta Cake with Macerated Strawberries
- Blueberry Carrot Cake
- Sour Cream Coffee Cake
- Peach Custard Cake
- Jewish Crumb Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!