Almond Torta With Chocolate Chips Recipe 445

ALMOND TORTA WITH CHOCOLATE CHIPS RECIPE - (4.4/5)

Steps:

• Arrange a rack in the center of the oven, and heat to 350°F. Butter and flour the bottom and sides of a springform pan. Sift together the all-purpose flour, baking powder, and salt. Cream the butter and sugar in a mixer at medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time. Beat in the lemon zest and almond extract, then raise the speed to high and beat the batter until very light, a minute or more. At low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour. Beat briefly at medium speed to a smooth batter, then, again on low speed, mix in the chocolate chips, just until evenly distributed. Pour the batter into the prepared pan and spread it to an even layer. Sprinkle the almonds over the top. Bake the trot for 45 minutes, rotating the pan about halfway through the baking time. The cake is done when the top is golden brown and a knife inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack. Run a knife around the edge of the cake, open the sprint and remove the side ring. Cool the cake completely before serving. Cut the cake in wedges and dust with confectioners' sugar or serve with whipped cream, ice cream or zabaglione.

ALMOND TORTA WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees F. Butter and flour 10 inch springform pan.
• Sift together flour, baking powder and salt.
• Cream butter and sugar until light and fluffy.
• Beat in eggs, one at a time.
• Beat in lemon zest and almond extract, then increase speed to high and beat batter until very light.
• At low speed, mix in half of flour mixture, beating until just incorporated; beat in half almond flour. Scrape bowl and repeat. Beat at medium until batter is smooth.
• Add chocolate chips and mix on low just until evenly distributed.
• Spread batter into prepared pan. Smooth surface and scatter sliced almonds on top.
• Bake for 45 minutes; rotate pan halfway through. Bake until cake is golden.
• Cool in pan for 10 minutes on a wire rack. Run knife around edge of cake and remove ring.
• Dust with confectioners' sugar before serving.

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.

LIDIA BASTIANICH'S ALMOND TORTE WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees. Butter and flour the bottom and sides of a 10-inch springform pan. Sift together the all-purpose flour, baking powder, and salt onto a piece of parchment.
• In a mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, about 2 minutes. At medium speed, add the eggs one at a time, mixing each in thoroughly before adding the next, and scraping down the sides of the bowl as needed. Beat in the lemon zest and almond extract, then raise the speed to high and beat the batter until very light, a minute or more. At low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour. Scrape the bowl, and mix in the remaining flour and almond flour. Beat briefly at medium speed to make a smooth batter. At low speed, mix in the chocolate chips just until evenly distributed. Scrape the batter into the prepared pan, and spread it in an even layer. Scatter the sliced almonds all over the top.
• Bake, rotating the pan halfway through the baking time, until the cake is golden brown on top and a knife inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for about 10 minutes on a wire rack. Run the blade of a paring knife around the edge of the cake, then open the spring and remove the side ring. Cool the cake completely before serving. Cut it into wedges, and serve.

ALMOND TORTE

Steps:

• Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
• In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
• Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

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.

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.

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..

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.

1989 CHOCOLATE RASPBERRY ALMOND TORTE

Steps:

• In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.
• Make the glaze:
• In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.
• Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
• Make the ganache:
• In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.
• Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.