Chocolate and almond torte
This Chocolate and Almond Torte features rich dark chocolate, sweet brown sugar, and crunchy almonds for an indulgent dessert. Ideal for special occasions, its elegant presentation and fudgy texture make it a standout treat.
Cook time 50 min
Prep time 15 min
Ingredients:
2 cups dark chocolate1 cup heavy whipping cream
1/3 cup brown sugar
4 eggs
1 tsp vanilla extract
1/2 cup almonds
1/2 cup self-raising flour
Indulge in the rich and luscious flavors of a Chocolate and Almond Torte. This delightful dessert combines smooth dark chocolate, the subtle sweetness of brown sugar, and the nutty crunch of almonds to create a memorable culinary experience. Perfect for special occasions or just to satisfy your sweet tooth, this torte is both elegant and incredibly delicious.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- Break the dark chocolate into small pieces. Place them in a heatproof bowl.
- In a small saucepan over medium heat, bring the heavy whipping cream just to a simmer. Pour the hot cream over the chocolate pieces. Let it sit for a couple of minutes, then stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
- In a medium-sized bowl, beat the eggs with the brown sugar using a whisk or an electric mixer until the mixture is thick, pale, and doubled in volume. This should take about 3-5 minutes.
- Add the vanilla extract and gently fold in the cooled chocolate mixture until well combined.
- Finely grind the almonds using a food processor.
- In a separate bowl, combine the ground almonds with the self-raising flour.
- Gradually fold the almond-flour mixture into the chocolate batter until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The torte should have a slightly fudgy center.
- Allow the torte to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Dust with powdered sugar, if desired, and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
There you have it - a decadent Chocolate and Almond Torte, perfect for any occasion. With its rich chocolate flavor and delightful nutty notes, this torte is sure to impress your family and friends. Follow the steps and tips for a perfect dessert that’s both elegant and incredibly satisfying. Enjoy it with a dollop of whipped cream or a side of fresh berries for an extra touch of indulgence.
Chocolate and almond torte FAQ:
Bake the torte in a preheated oven at 350°F (175°C) for about 25-30 minutes. It's done when a toothpick inserted into the center comes out with a few moist crumbs.
Cracks can occur if the torte is overbaked or if the oven temperature is too high. To prevent this, ensure accurate oven temperature and avoid overmixing the batter.
While you can use milk chocolate, it will result in a sweeter torte and may alter the texture slightly. Dark chocolate is recommended for a richer flavor.
Store leftover torte in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it, wrapped tightly, for up to 3 months.
This recipe requires an 8-inch (20 cm) round cake pan. Make sure to grease and line it with parchment paper for easy removal.
Tips:
- Use high-quality dark chocolate for the best flavor.
- Ensure all ingredients are at room temperature before starting for a smoother batter.
- Toast the almonds lightly before using them to enhance their nutty flavor.
- Be gentle when folding in the flour and almonds to maintain the batter's lightness.
- A springform pan is ideal for this recipe as it makes it easier to remove the torte.
- Allow the torte to cool completely before removing from the pan to ensure it holds its shape.
Nutrition per serving
12 ServingsCalories 160kcal
Protein 7g
Carbohydrates 30g
Fiber 5g
Sugar 16g
Fat 27g
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