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Category: Tortes
Prep Time: Cook Time: Total Time:
1 1/2 cups sliced almonds
3/4 cup sugar, divided
6 tbsp butter
4 large eggs, separated
6 oz bittersweet chocolate, melted
2 tsp vanilla extract
1/2 cup farro flour
1/4 tspalt
Bittersweet Glaze
5 tbsp bittersweet chocolate
3 tbsp butter
1 1/2 tbsp honey
Caramelized Almonds
1 tbsp butter
2 1/2 tbsp sugar
1/2 cup sliced almonds
Preheat oven to 350. Butter and flour a 9-inch spring form or cake pan. In a food processor, pulse almonds and 2 tbsp of the sugar until finely ground.
Beat the butter and 6 tbsp of the sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the still warm chocolate, vanilla, and almonds. Beat thoroughly. Gently mix in the farro flour and salt.
In a medium bowl, whisk egg whites until foamy. Add sugar, slowly, and whisk until soft, glossy peaks form. Gently fold one quarter of the beaten egg whites into the batter, then fold in remaining whites. Pour batter into prepared pan.
Bake until a toothpick inserted in center comes out with moist crumbs attached, about 30 to35 minutes. Let cool in pan on a rack for 10 minutes, then invert onto a rack and cool completely.
For the chocolate glaze, stir the chocolate, butter and honey over a hot, not boiling, water bath till the chocolate and butter begin to melt. Remove from the heat and allow the chocolate, butter and honey to melt completely, stirring once or twice till smooth and glossy. Cool slightly while you prepare the almonds.
For the almonds, heat the butter and sugar in small, heavy bottomed saucepan over medium heat; when they begin to bubble, add the almonds. Stir constantly till the almonds are browned, about 5 minutes. Spread on parchment or a silpat to cool.
To glaze, pour and spread the somewhat cooled chocolate over the torte, spreading just a few times - it should look poured, not frosted - and sprinkle the caramelized almonds before the chocolate sets.
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CHOCOLATE ALMOND TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
1 1/2 cups sliced almonds
3/4 cup sugar, divided
6 tbsp butter
4 large eggs, separated
6 oz bittersweet chocolate, melted
2 tsp vanilla extract
1/2 cup farro flour
1/4 tspalt
Bittersweet Glaze
5 tbsp bittersweet chocolate
3 tbsp butter
1 1/2 tbsp honey
Caramelized Almonds
1 tbsp butter
2 1/2 tbsp sugar
1/2 cup sliced almonds
Preheat oven to 350. Butter and flour a 9-inch spring form or cake pan. In a food processor, pulse almonds and 2 tbsp of the sugar until finely ground.
Beat the butter and 6 tbsp of the sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the still warm chocolate, vanilla, and almonds. Beat thoroughly. Gently mix in the farro flour and salt.
In a medium bowl, whisk egg whites until foamy. Add sugar, slowly, and whisk until soft, glossy peaks form. Gently fold one quarter of the beaten egg whites into the batter, then fold in remaining whites. Pour batter into prepared pan.
Bake until a toothpick inserted in center comes out with moist crumbs attached, about 30 to35 minutes. Let cool in pan on a rack for 10 minutes, then invert onto a rack and cool completely.
For the chocolate glaze, stir the chocolate, butter and honey over a hot, not boiling, water bath till the chocolate and butter begin to melt. Remove from the heat and allow the chocolate, butter and honey to melt completely, stirring once or twice till smooth and glossy. Cool slightly while you prepare the almonds.
For the almonds, heat the butter and sugar in small, heavy bottomed saucepan over medium heat; when they begin to bubble, add the almonds. Stir constantly till the almonds are browned, about 5 minutes. Spread on parchment or a silpat to cool.
To glaze, pour and spread the somewhat cooled chocolate over the torte, spreading just a few times - it should look poured, not frosted - and sprinkle the caramelized almonds before the chocolate sets.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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