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Sep 17, 2009
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Chocolate Almond Torte

By: Penk Ching


Chocolate Almond Torte

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 sugar
4 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

 


1
  Grease and line an 8-inch springform pan with parchment paper.

2
  Preheat the oven to 400ºF.

3
  Melt chocolate over a double boiler. Set aside to cool slightly.

4
  Beat butter until creamy, then add sugar and beat until light and fluffy. Add egg yolks one at a time.

5
  Add cooled melted chocolate and vanilla or coffee. Stir in the ground almonds and salt.

6
  In another bowl, beat egg whites until soft peaks form then gently fold them into the chocolate mixture.

7
  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.

8
  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.

9
  Dust cake with confectioners' sugar and serve warm with whipped cream.

 

Photography by David Hanson | Styling by Sharlene Tan | Prop Styling by Becky Kho




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