Chocolate Almond Torte

This easy-to-make chocolate cake is best served warm and freshly baked.


November 2008 | By Penk Ching
Chocolate Almond Torte
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at a glance

Main Ingredient

Chocolate

Type

Dessert

Preparation Time

00:00:00


Date Published

November 2008

This easy-to-make chocolate cake is best served warm and freshly baked. Top with whipped cream or a scoop of vanilla ice cream before serving.

 

Makes one 8-inch cake
Prep Time 25 minutes
Cooking Time 5 minutes
Baking Time 20 minutes

 

1/2 cup bittersweet chocolate, finely chopped
1/2 cup unsalted butter, at room temperature
1/3 cup sugar4 large eggs, separated
1/2 teaspoon vanilla extract or 1 tablespoon espresso coffee
1 cup ground almonds, firmly packed
pinch of salt
confectioners' sugar for dusting

 

 

Grease and line an 8-inch springform pan with parchment paper.

 

Preheat the oven to 400ºF.

 

Melt chocolate over a double boiler. Set aside to cool slightly.

 

Beat butter until creamy, then add sugar and beat until light and fluffy. Add egg yolks one at a time.

 

Add cooled melted chocolate and vanilla or coffee. Stir in the ground almonds and salt.

 

In another bowl, beat egg whites until soft peaks form then gently fold them into the chocolate mixture.

 

Pour mixture into prepared cake pan and bake at 400ºF for 10 minutes. Lower temperature to 350ºF and continue baking for 7 to 10 minutes until barely set. Do not overcook or the torte will be dry.

 

Remove cake from oven and set the pan on a wet cloth. Run a round-bladed knife or metal spatula around the side of the pan to loosen the cake. Leave for 10 to 15 minutes, then gently unmold onto a serving plate.

 

Dust cake with confectioners' sugar and serve warm with whipped cream.

 

 



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