CHOCOLATE-ALMOND TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
CHOCOLATE ALMOND TORTE
Categories Cake Chocolate Dessert Bake Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
- Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
FLOURLESS CHOCOLATE-ALMOND CAKE
Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme fraiche and a tumble of fresh raspberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h5m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using.
- Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.
- Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries.
FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every level, thanks to kirsch liqueur and a smear of preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
- Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
- Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
- Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
- Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
- Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.
CHOCOLATE ALMOND TORTE
Make and share this Chocolate Almond Torte recipe from Food.com.
Provided by Grace Fung
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Butter a 10-inch cake pan, flour the sides and line the base with baking paper.
- Melt chocolate in a double boiler or in the microwave.
- Let cool a little.
- Combine egg yolks and 3/4 cup sugar and beat until the mixture turns pale yellow.
- In a separate bowl, whip the egg whites until stiff, adding 1 1/2 tbsp sugar halfway through, and then set aside.
- Pour the egg yolk mixture into the warm melted chocolate and mix well; gently fold in cornstarch, ground almonds and cocoa powder.
- Using a spatula, fold the chocolate mixture into the egg whites until well blended.
- Pour batter into the buttered cake pan.
- Sprinkle with sliced almonds.
- Bake at 400 degrees for two minutes, then lower heat to 350 degrees and bake for 30-35 minutes.
- Remove from oven and let cool.
- Remove from cake pan and serve at room temperature.
- Can be stored, wrapped well for two to three days in the refrigerator.
Nutrition Facts : Calories 203.6, Fat 10.4, SaturatedFat 5.1, Cholesterol 132.2, Sodium 47, Carbohydrate 26.6, Fiber 2.5, Sugar 21.5, Protein 6
FLOURLESS CHOCOLATE & ALMOND CAKE
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ULTIMATE FLOURLESS CHOCOLATE TORTE
Looks so inviting - I wish I could post the picture. Also found on the Godiva website. I didn't post the chilling and cooling time, approximately - 4 hours.
Provided by Manami
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Position rack in lower third of the oven.
- Butter the bottom and sides of a 9"x2" round springform pan.
- Line bottom of pan with round of parchment or waxed paper and butter paper.
- In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
- Cover and process for 15-20 seconds, until finely ground.
- With motor running, pour boiling water through the feed tube.
- Process for 10-15 seconds, until chocolate is completely melted.
- Using a rubber spatula, scrape down sides of work bowl.
- Add butter and process for about 5 seconds or until incorpaorated.
- Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
- Bake for 55 minutes, until edges of the cake are puffy and center is just set.
- Cool cake in pan on wire racks for 30 minutes.
- Cover and refrigerate for at least 3 hours or until ready to serve.
- COULIS:.
- In medium saucepan, place frozen raspberries and sugar.
- Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
- DO NOT LET MIXTURE BOIL.
- Strain raspberrey mixture through a fine-meshed sieve into a bowl.
- Add liqueur, cover and refrigerate.
- DECORATION:.
- Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
- Remove side of sprinform pan.
- Invert cake onto a serving plate.
- Peel off paper and refrigerate while preparing whipped cream.
- In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
- Spread thin even layer of whipped cream over top of the chocolate cake.
- ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
- To serve drizzle some raspberry coulis onto each dessert plate.
- With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
- Place slices on plates, and garnish with raspberries.
Nutrition Facts : Calories 869.4, Fat 54.9, SaturatedFat 32.6, Cholesterol 268.2, Sodium 196.2, Carbohydrate 89.5, Fiber 5, Sugar 80.1, Protein 9.1
CHOCOLATE-ALMOND TORTE
Categories Cake Food Processor Mixer Chocolate Nut Dessert Bake Almond Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch- high sides. Combine chocolate, almonds and 1 cup sugar in processor. Process until all ingredients are very finely chopped and mixture appears grainy. Using electric mixer, beat yolks and vanilla in large bowl until pale yellow and thickened, about 3 minutes. Add chocolate mixture to yolk mixture and fold together (mixture will be very thick). Using mixer fitted with clean beaters, beat egg whites and cream of tartar in another large bowl to stiff peaks. Fold whites into batter in 3 additions.
- Pour batter into cake pan. Bake until top is golden and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool. (Can be made 1 day ahead. Cover and let stand at room temperature.) Run knife around pan sides to loosen cake. Release pan sides. Transfer cake to platter. Sift powdered sugar over cake. Top with chocolate curls, if desired. Serve with ice cream.
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- Preheat oven to 325ºF and set a rack on the lower or middle level. Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.
- Grind the almonds in a food processor with 6 tablespoons of the sugar. (Post grinding, your almond-sugar mixture will about 3 cups).
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