Chocolate Almond Souffl Torte Recipes

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CHOCOLATE-ALMOND SOUFFLé TORTE

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Egg     Nut     Dessert     Bake     Almond     Amaretto     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 11



Chocolate-Almond Soufflé Torte image

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.
  • Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
  • Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.
  • Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
  • Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
  • Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
  • Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.

1 cup (about 5 ounces) whole almonds, toasted, cooled
4 tablespoons plus 1/3 cup sugar
2 tablespoons vegetable oil
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs, separated, room temperature
1 cup chilled whipping cream
2 tablespoons amaretto or 1 teaspoon almond extract
Powdered sugar
1/2 cup almond slices, toasted

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Top Asked Questions

How do you make a chocolate cake with almond flour?
To make the cake: Preheat the oven to 350°F. Butter an 8” round pan and thoroughly dust the inside of the pan with cocoa powder, turning the pan to coat evenly and shaking out any excess. Set the prepared pan aside. In a small bowl, stir together the almond flour, cocoa powder, espresso powder, and salt. Set aside.
How to bake almonds and chocolate in a pan?
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).
How do you toast almonds on a torte?
To make the optional toasted almonds: Spread sliced almonds in a shallow pan. Toast them in a preheated 375°F oven for 5 to 6 minutes, or until they're a light golden brown. Top the torte with toasted almonds. Storage information: Refrigerate any leftover torte for up to three days.
How do you add chocolate to a torte?
Add the chocolate and let it melt, stirring until the glaze is smooth. Allow the topping to cool for 5 to 10 minutes then drizzle it down the center of the torte, letting it drip unevenly down the sides onto the parchment paper below.

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