Chocolate-Almond Torte

Chocolate-Almond Torte might be just the side dish you are searching for. This recipe serves 8. One serving contains 580 calories, 9g of protein, and 40g of fat. For $1.59 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 14 fans. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. A mixture of eggs, dark rum, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a not so excellent spoonacular score of 36%. Similar recipes include Chocolate-Almond Torte, Chocolate Almond Torte, and Almond Chocolate Torte.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 40 minutes

 

Ingredients:

8 ounces bittersweet chocolate, chopped

1 1/4 cups blanched, sliced almonds

2 tablespoons breadcrumbs

12 tablespoons unsalted butter, diced, plus more for greasing

Confectioners' sugar, for garnish

1 tablespoon dark rum

3 large eggs, separated, plus 3 egg yolks

3/4 cup granulated sugar

Grated zest of 1 orange

1/2 teaspoon salt

Equipment:

food processor

baking sheet

oven

springform pan

sauce pan

bowl

stand mixer

blender

toothpicks

knife

frying pan

Cooking instruction summary:

Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty. Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess. Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined. In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired. Photograph by Con Poulos

 

Step by step:


1. Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.

2. Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.

3. Set aside 2 tablespoons granulated sugar.

4. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes.

5. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth.

6. Mix in the ground almonds until just combined.

7. In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest.

8. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring.

9. Serve warm or at room temperature.

10. Garnish with confectioners' sugar and whipped cream, if desired.

11. Photograph by Con Poulos


Nutrition Information:

Quickview
576k Calories
8g Protein
40g Total Fat
47g Carbs
4% Health Score
Limit These
Calories
576k
29%

Fat
40g
62%

  Saturated Fat
18g
115%

Carbohydrates
47g
16%

  Sugar
38g
42%

Cholesterol
116mg
39%

Sodium
347mg
15%

Alcohol
0.63g
3%

Caffeine
24mg
8%

Get Enough Of These
Protein
8g
18%

Manganese
0.76mg
38%

Vitamin E
5mg
37%

Copper
0.58mg
29%

Magnesium
106mg
27%

Phosphorus
214mg
21%

Fiber
4g
18%

Iron
2mg
16%

Vitamin B2
0.26mg
15%

Selenium
9µg
14%

Vitamin A
647IU
13%

Zinc
1mg
11%

Potassium
329mg
9%

Calcium
86mg
9%

Vitamin B3
1mg
6%

Folate
22µg
6%

Vitamin B1
0.08mg
5%

Vitamin B5
0.48mg
5%

Vitamin D
0.69µg
5%

Vitamin B12
0.26µg
4%

Vitamin K
3µg
4%

Vitamin B6
0.07mg
4%

Vitamin C
2mg
2%

covered percent of daily need
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