Almond Chocolate Torte With Chocolate Curls Recipes

ALMOND CHOCOLATE TORTE WITH CHOCOLATE CURLS

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, melt chocolate and butter; stir until smooth. Stir in almonds (mixture will be thin); set aside. , Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. Top with second cake layer; spread with half of the whipped topping. Repeat layers. Sprinkle with chocolate curls. Chill at least 1 hour before serving. Refrigerate leftovers.

CHOCOLATE-ALMOND TORTE

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 CURLS

Steps:

• Place the chocolate into a microwave-safe bowl with the vegetable shortening. Throw it in the microwave until the shortening is melted and hot, 30 to 45 seconds. Stir with a fork to combine thoroughly.
• Next, pour the melted chocolate over the underside of a clean cookie sheet. Then, with an offset spatula or a knife, spread the chocolate in a thin layer. Keep going until it's very, very thin. Then...and this is the key...stick it in the freezer for a few minutes.
• After a few minutes, check that the chocolate is ready by pressing it with your finger tip; it should leave the slightest mark, but not an actual depression.
• Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it'll curl instead of break. If it gets too soft, stick it back in the freezer for a minute.
• Pretty soon you'll have a bunch of fun little chocolate curls.
• Important: As soon as possible, transfer the curls to a cold pan or plate, and then stick them in the freezer to harden. Store in the freezer in a zip-top bag until you need them. Use them to adorn pies, cakes or platters of fruit. You'll feel instantly fancy!

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• Whisk egg yolks and vanilla extract together in a large bowl.
• Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• Spread batter evenly into prepared springform pan.
• Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
• Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

CHOCOLATE-ALMOND TORTE

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.

ALMOND CHOCOLATE TORTE

Steps:

• Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly. , In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. , Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.

FLOURLESS CHOCOLATE-ALMOND TORTE WITH CHERRY PRESERVES AND KIRSCH MERINGUE

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.

ITALIAN CHOCOLATE ALMOND TORTE

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees. Grease the sides of the springform pan and line the bottom with parchment paper.
• Combine the almonds, chocolate, 1/2 cup of the sugar, and the salt in a food processor and pulse until the almonds and chocolate are very finely chopped but not completely pulverized. Set aside.
• Use a mixer and large bowl to beat the egg whites with cream of tartar until soft, moist peaks are formed. Gradually add the remaining 1/2 cup sugar and continue to beat until egg whites are stiff but not dry. Add one third of the nut mixture to the egg whites and fold in with a large rubber spatula until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest of the nuts.
• Scrape the batter into the prepared pan and spread it evenly. Bake until the torte has risen and is golden brown on top and a toothpick inserted in the center of the cake comes out clean, or with just a little melted chocolate, approx 25-30 minutes.
• Set the pan on a rack to cool for 10 minutes. Remove the sides of the pan and invert the cake onto the rack. Remove the bottom of the pan and then the parchment liner. Turn the cake right side up and cool completely. Cover or wrap tightly, and store for up to 3 days at room temperature.
• To serve, transfer cake to a serving plate. Dust with powdered sugar or cocoa powder and serve slices with a dollop of whipped cream, if desired.

ALMOND RASPBERRY CHOCOLATE TORTE

Steps:

• Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
• Preheat oven to 350 degrees.
• Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
• Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
• Gentle fold in the egg whites thoroughly into the batter.
• Pour into the pans and bake for 20 minutes.
• Cool 5 minutes and remove to a rack removing the wax paper.
• Spread jam equally on the 2 cakes.
• Cool completely.
• Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
• Spread gently over the raspberry layers.
• Beat whipping cream with chilled clan beaters till stiff peaks form.
• Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
• Place the filling on the chocolate layer and freeze for 20 minutes.
• Place the other layer chocolate side down on to the filling,.
• Spread the remaining whipped cream on the sides and top of cake.
• Coat the sides with the toasted almonds.
• Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
• Top cake with curls or raspberries.

CHOCOLATE ALMOND TORTE

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.