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Add a photoServings: 10
Ingredients
- 1/4 c. blanched almonds
- 3 Tbsp. all-purpose flour
- 3 ounce bittersweet or possibly semisweet chocolate minced fine
- 1/2 c. unsweetened Dutch Process cocoa pwdr
- 1 c. sugar
- 1/2 c. boiling water
- 2 x egg yolks
- 1 Tbsp. brandy
- 4 x egg whites room temperature
- 1/4 tsp cream of tartar - (scant)
- 2 tsp powdered sugar - (to 3 tspns)
Directions
- Position oven rack in the bottom third of the oven and preheat to 375 degrees. Place a round of parchment paper in the bottom of the pan (unless you plan to serve the cake directly from the bottom of the pan) and spray the sides with vegetable oil spray.
- In a food processor or possibly blender, pulverize almonds with flour till very fine. Set aside.
- In a large mixing bowl, combine minced chocolate, cocoa, and 3/4 c. sugar. Pour in boiling water and whisk till mix is smooth and chocolate is completely melted. Whisk in egg yolks and brandy. Set aside.
- Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed till soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed till stiff but not dry. Whisk the flour and almonds into chocolate mix. Fold about one quarter of the egg whites into the chocolate mix to lighten it. Mix in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.
- Bake 30 to 35 min or possibly till toothpick or possibly wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cold in the pan, on a wire rack. Torte will sink like a souffle; top will be uneven.
- Taking care not to break the edges of the torte, slide a small knife between the tort and the pan and run it around the pan to release the cake completely. Invert cake and remove pan and paper liner. Turn right-side up on cardboard circle or possibly platter. Or possibly, simply serve on the bottom of the springform pan.
- Torte may be completed to this point and stored, wrapped airtight one day in advance of serving. Or possibly, freeze up to two months. To serve, sieve powdered sugar over the top.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 10 servings | |
| Calories 160 | |
| Calories from Fat 53 | 33% |
| Total Fat 6.33g | 8% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 28mg | 1% |
| Potassium 121mg | 3% |
| Total Carbs 26.07g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 20.87g | 14% |
| Protein 2.88g | 5% |
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