Chocolate Almond Torte
10 to 12 servings
- 1 1/2 cups sliced almonds
- 3/4 cup sugar, divided
- 6 tablespoons butter
- 4 large eggs, separated
- 6 ounces bittersweet chocolate, melted
- 2 teaspoons vanilla extract
- 1/2 cup farro flour
- 1/4 teaspoonsalt
- Bittersweet Glaze
- 5 tablespoons bittersweet chocolate
- 3 tablespoons butter
- 1 1/2 tablespoons honey
- Caramelized Almonds
- 1 tablespoon butter
- 2 1/2 tablespoons 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 tablespoons of the sugar until finely ground.
Using a stand mixer or hand-held beaters, beat the butter and 6 tablespoons 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.
A true chocolate lover’s dessert, and several degrees simpler than a flourless chocolate cake. Hard to believe it is made with whole grain flour. The glaze and garnish add a little time to the preparation; if you like, simply sprinkle the torte with powdered sugar and serve.
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