Chocolate Torte Recipe

Chocolate Torte Recipe

Chocolate Torte Recipe - Torte Recipe - Chocolate Almond Torte - Almond Torte Recipe | Tips on - Find TipsChocolate Almond Torte

Serving: 6 persons
Prep Time: 30 minutes
Baking Time: 50 minutes


200 grams of bittersweet chocolate, chopped
11 tablespoons of unsalted butter, cut into small pieces
3/4 cup of granulated white sugar, divided
4 eggs
1/2 tsp of pure vanilla extract
1 cup of almonds, sliced
1/4 teaspoon cream of tartar (this can be found in the spice section of grocery stores)


Preheat the oven to 350 F and place the oven rack in the middle. Now place the sliced almonds on a baking sheet and toast in the oven for about 5 minutes till they are browned slightly and fragrant. Remove and let cool at room temperature. When done transfer the nuts to a small food processor and process till all the almond pieces are finely ground. After this increase the temperature of the oven to 375 F and line an 8 inch spring form pan with a parchment paper. Set aside. In the meanwhile separate the eggs, placing the egg yolks in one bowl and the whites in another. The eggs must be at room temperature and not cold. Take a small saucepan and melt the chopped chocolate and butter by placing the saucepan over another saucepan of simmering water. Remove the saucepan from heat once the chocolate is completely melted. Place the egg yolks and 1/2 cup of the granulated white sugar in the bowl of an electric mixer, fitted with paddle attachment. Process the yolks and the sugar until the mixture becomes pale and thick. Now beat in the melted chocolate mixture and the vanilla extract in this. Also fold in the ground almonds along with them. Take the egg whites in another bowl and whisk it until it becomes frothy. Add the cream of tartar to this and continue to whisk until soft peaks begin to form. Sprinkle the remaining 1/4 cup of sugar in the mixture and whisk for an additional 2 minutes. Fold in about 1/4 of this mixture into the chocolate batter. Quickly fold in the rest of the whites and mix. When done pour the batter into the prepared pan in the oven and bake for 50 minutes. Insert a toothpick in the center of the cake to check if it has a few moist crumbs. If not then the cake is ready. Remove from oven and cool. When the cake cools it will leave a crisp and cracked crust. Cover and place in the refrigerator. Serve cold or at room temperature. Before serving, dust with icing sugar.

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