Chocolate Toasted Almond Torte Recipes

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ALMOND CHOCOLATE TORTE



Almond Chocolate Torte image

This no-bake chocolate dessert from Rhonda Lanterman of Terrace, British Columbia has a tasty almond crust and smooth fluffy filling that's almost like a mousse. "It's so simple to make ahead of time and so delicious," she says.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 7

2/3 cup sliced almonds, toasted
8 ounces semisweet chocolate, chopped
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
2 cups heavy whipping cream, whipped

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.

Nutrition Facts :

CHOCOLATE TOASTED ALMOND TORTE



Chocolate Toasted Almond Torte image

Provided by Melissa Roberts

Categories     Chocolate     Nut     Bake     Passover     Strawberry     Tree Nut     Almond     Coffee Grinder     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Cake:
Vegetable oil for greasing pan
1 cup blanched almonds (5 ounces)
8 ounces fine quality bittersweet chocolate, chopped
5 large eggs, separated, at room temperature for 30 minutes
2/3 cup well-stirred coconut milk
1 teaspoon vanilla
1/3 cup matzoh cake meal
2 tablespoons potato starch
1/2 teaspoon salt
1/2 cup sugar
Powdered sugar:
1/3 cup sugar
1/2 teaspoon potato starch
Serving:
Sliced strawberries (about 1 quart; 3 cups)
About 1/4 cup sliced almonds preferably with skin, lightly toasted for garnish (optional)
Special Equipment
a 9-to 9 1/2-inch (24 centimeter) spring-form pan; a coffee/spice grinder

Steps:

  • Bake cake:
  • Preheat oven to 350°F with rack positioned in middle.
  • Grease spring-form pan and line bottom and sides with parchment (greasing pan will help parchment stick).
  • Arrange almonds in a shallow baking pan and toast in oven until deep golden in color, about 15 minutes. Cool completely. Reduce oven temperature to 325°F.
  • While nuts cool, place chocolate in a heatproof bowl and melt over a pot of simmering water, stirring occasionally. Cool chocolate to warm.
  • Place cooled almonds with matzoh cake meal, potato starch and salt in a food processor and pulse until finely ground. (Be careful not to grind to a paste.)
  • Whisk yolks, coconut milk, and vanilla into chocolate until smooth, then whisk in half of almond mixture until combined (mixture will be slightly grainy).
  • Beat egg whites with a pinch of salt in the bowl of an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add sugar in a slow steady stream, beating, until whites hold stiff glossy peaks.
  • Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Sprinkle remaining almond mixture over the top and fold in gently but thoroughly until combined. Pour batter into prepared pan, and bake until cake is firm to the touch and begins to pull away from sides (center will appear moist but will set once cool), 45 to 50 minutes.
  • Transfer to a rack and cool 30 minutes, then remove sides of spring-form and parchment and cool completely. Invert cake on rack and remove bottom and parchment, then reinvert cake onto a serving plate.
  • Make powdered sugar while cake cools:
  • Grind sugar and potato starch together in coffee/spice grinder until powdery.
  • Just before serving, sprinkle top with sliced almonds (if desired) and dust with powdered sugar. Enjoy with berries alongside.

CHOCOLATE-ALMOND TORTE



Chocolate-Almond Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

1 1/4 cups blanched, sliced almonds
12 tablespoons unsalted butter, diced, plus more for greasing
8 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
3/4 cup granulated sugar
3 large eggs, separated, plus 3 egg yolks
Grated zest of 1 orange
1 tablespoon dark rum
1/2 teaspoon salt
Confectioners' sugar, for garnish
Whipped cream, for garnish (optional)

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 ALMOND MERINGUE TORTE



Chocolate Almond Meringue Torte image

Make and share this Chocolate Almond Meringue Torte recipe from Food.com.

Provided by TooAllergic

Categories     Frozen Desserts

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

3/4 cup finely ground almonds
1/4 cup cocoa
1 cup confectioners' sugar
6 egg whites
2/3 cup superfine sugar
1 pint ice cream (Tofutti-soy-chocolate almond bark)
6 ounces bittersweet chocolate (chopped or chips)
6 ounces vanilla-flavored soymilk
2 ounces almonds, sliced and toasted

Steps:

  • Pre-heat oven to 300°F.
  • Set Ice Cream or Dairy-free frozen dessert out to soften slightly.
  • Process first three ingredients until finely mixed.
  • Whip egg whites and sugar to stiff peaks.
  • Fold almond mix into the egg whites.
  • Spread onto parchment-lined baking sheets, forming two circles, approximately 9" round and 1/4-1/2" thick.
  • Bake until firm (check after 20 minutes). Cool.
  • Set one meringue on a plate and spread soft ice cream over it. Top with second meringue and place in the freezer for 30 minutes.
  • Heat Soy milk to a simmer, and pull off of the heat. Stir in finely chopped chocolate or chips. Stir vigorously until this mixture is thick, slightly cooled and glossy (about 5 minutes).
  • Pour Chocolate sauce over frozen ice cream cake, sprinkle the edge with the almonds and place back in freezer until ready to serve.

Nutrition Facts : Calories 340.2, Fat 15.1, SaturatedFat 3.3, Cholesterol 15.8, Sodium 139.4, Carbohydrate 45.7, Fiber 3.2, Sugar 40.2, Protein 9

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE



Passover Double Chocolate Almond Torte image

A flourless chocolate torte, fudgy and rich, but kosher for Passover.

Provided by Stephanie C.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 10

½ teaspoon unsweetened cocoa powder for dusting, or as needed
2 (8 ounce) packages semi-sweet chocolate squares, coarsely chopped
½ cup butter
5 large eggs, separated
1 tablespoon vanilla extract
¼ cup white sugar
¼ cup chocolate chips
¼ cup crushed almonds
1 teaspoon confectioners' sugar for dusting, or as needed
½ teaspoon unsweetened cocoa powder for dusting, or as needed

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..

Nutrition Facts : Calories 399.5 calories, Carbohydrate 34.4 g, Cholesterol 117.4 mg, Fat 28.6 g, Fiber 3.8 g, Protein 7.2 g, SaturatedFat 15.5 g, Sodium 101 mg, Sugar 30.4 g

CHOCOLATE-ALMOND TORTE



Chocolate-Almond Torte image

Categories     Cake     Food Processor     Mixer     Chocolate     Nut     Dessert     Bake     Almond     Bon Appétit

Yield Serves 8

Number Of Ingredients 9

8 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
2 1/4 cups sliced almonds, toasted (about 8 ounces)
1 cup sugar
6 large eggs, separated
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Powdered sugar
Chocolate curls (optional)
Coffee ice cream

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.

WHITE CHOCOLATE-ALMOND TORTE



White Chocolate-Almond Torte image

Enjoy this delicious torte made with white chocolate and almonds - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 16

1 cup slivered almonds (6 oz)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3 eggs
1/4 cup milk
1 tablespoon almond-flavored liqueur or 1/2 teaspoon almond extract
1 teaspoon vanilla
6 oz white chocolate baking bars, chopped
4 oz white chocolate baking bars, chopped
2 tablespoons boiling water
1 teaspoon vanilla
3/4 cup butter or margarine, softened
2 1/2 cups powdered sugar

Steps:

  • Heat oven to 325°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. Place almonds on ungreased cookie sheet; bake 4 to 7 minutes, stirring occasionally, until lightly browned. Reserve 2 tablespoons almonds for garnish. Place remaining almonds in food processor or blender. Cover; process until almonds are ground; set aside.
  • In small bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Add eggs one at a time, beating on high speed after each addition until smooth and blended. Add milk, liqueur, 1 teaspoon vanilla, the flour mixture and ground almonds; beat on medium speed until smooth. Stir in 6 ounces white chocolate. Spread batter in pan.
  • Bake 50 to 55 minutes or until center springs back when lightly touched and top is evenly browned. Cool 15 minutes; remove side of pan. Cool completely, about 1 hour 30 minutes.
  • Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring constantly, just until chocolate is melted. Stir in 1 teaspoon vanilla; cool to room temperature. In large bowl, beat 3/4 cup butter on medium speed until fluffy. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
  • Run long knife under cake to loosen from pan bottom; transfer to serving plate. Spread frosting over side and top of torte. Garnish with reserved toasted almonds.

Nutrition Facts : Calories 630, Carbohydrate 69 g, Cholesterol 105 mg, Fat 6 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 53 g, TransFat 1 g

STRAWBERRY-ALMOND CHOCOLATE TORTE



Strawberry-Almond Chocolate Torte image

"This layer cake is wonderful when strawberries are in season," Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. "Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

10 egg whites
1 cup all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
2/3 cup cold brewed coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
FILLING:
1 cup sliced fresh strawberries
1/2 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
TOPPING:
1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
2 teaspoons baking cocoa
1/4 cup slivered almonds, toasted
6 fresh strawberries, cut into thick slices

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. round baking pans with cooking spray; line with waxed paper. Spray the paper with cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times. , Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture. , Spread into prepared pans. Bake at 375° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely., In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer. , In a small bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

ALMOND RASPBERRY CHOCOLATE TORTE



Almond Raspberry Chocolate Torte image

Make and share this Almond Raspberry Chocolate Torte recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

6 eggs, room temperature separated
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla
12 1/2 ounces almond filling, divided
2 tablespoons almond liqueur
1 1/4 cups cake flour (That is presifted and then measured to 1 1/4 cups)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate
2 cups whipping cream, divided (2 tablespoons for chocolate rest for filling and frosting)
1/3 cup seedless raspberry jam
1/2 cup sliced almonds, toasted
1 cup fresh raspberry (optional)

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.

ALMOND TORTE



Almond Torte image

This flourless cake is light and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 7

Nonstick cooking spray
1 3/4 cups sliced blanched almonds
3/4 cup plus 2 tablespoons confectioners' sugar
4 large egg whites
1/4 teaspoon salt
1/2 teaspoon almond extract
Whipped cream, for serving (optional)

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.

Nutrition Facts : Calories 184 g, Fat 11 g, Fiber 1 g, Protein 5 g

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2002-04-30 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...
From bonappetit.com


CHOCOLATE ALMOND TORTE - GURLEY'S FOODS
2017-01-20 Jump to recipeElegant dessert for a special event or someone special Chocolate Almond Torte January 20, 2017 by Tom Taunton Category Breads & Cakes Recipes Ingredients 2/3 cup Gurley’s sliced almonds, toasted 1 ¼ cups Gurley’s semi-sweet chocolate chips 2 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 envelope unflavored gelatin …
From gurleysfoods.com


CHOCOLATE ALMOND FLOUR TORTE - KING ARTHUR BAKING
To make the cake: Preheat the oven to 350°F. Butter an 8” round pan and thoroughly dust the inside of the pan with cocoa powder, turning the pan to coat evenly and shaking out any excess. Set the prepared pan aside. In a small bowl, stir together the almond flour, cocoa powder, espresso powder, and salt. Set aside.
From kingarthurbaking.com


TOASTED ALMOND TORTE RECIPE - YOGITRITION
For the almond brittle Preheat the oven to 325°F Add sliced almond water in a large bowl and toss until the almonds are properly coated (save some almonds for topping) Add sugar and toss again Take a parchment-lined sheet pan and spread the almonds evenly on it Bake for 10 minutes, stir a little and then bake for another 5 minutes Set aside to cool
From yogitrition.com


DELICIOUS ALMOND TORTE RECIPE | BY LEIGH ANNE WILKES
2020-05-09 Add in sugar and mix until fluffy. Add in flour mixture and mix just until combined. There is also no baking soda or baking powder. It is a thick batter. Place batter into a lightly greased 9-inch springform pan. Line bottom of pan with parchment paper and lightly spray it. Sprinkle top with sliced almonds and sugar.
From yourhomebasedmom.com


CHOCOLATE ALMOND TORTE WITH CHERRY SYRUP RECIPE | EATINGWELL
Ingredient Checklist. 1 ¾ cups sliced almonds, toasted. ¼ cup unsweetened cocoa powder. 2 tablespoons flour. 2 ½ teaspoons baking powder. 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten. ½ cup sugar (see Tip) ½ teaspoon almond extract. 1 ounce bittersweet or dark chocolate, grated.
From eatingwell.com


CHOCOLATE TOASTED ALMOND TORTE - DAIRY FREE RECIPES
You can never have too many dessert recipes, so give Chocolate Toasted Almond Torte a try. This recipe serves 10. One serving contains 443 calories, 8g of protein, and 36g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, strawberries, salt, and a few other things to ...
From fooddiez.com


CHOCOLATE-TOASTED ALMOND MOUSSE TORTE - SIDE DISH RECIPES
You can never have too many dessert recipes, so give Chocolate-Toasted Almond Mousse Torte a try. This recipe serves 8. One portion of this dish contains approximately 6g of protein, 11g of fat, and a total of 280 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe ...
From fooddiez.com


ALMOND CHOCOLATE TORTE RECIPE
Crecipe.com deliver fine selection of quality Almond chocolate torte recipes equipped with ratings, reviews and mixing tips. Get one of our Almond chocolate torte recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Plum, hazelnut and chocolate cake Crecipe.com This plum, hazelnut and chocolate cake recipe puts forward the …
From crecipe.com


TOASTED ALMOND TORTE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE CITRUS ALMOND TORTE RECIPE | MYRECIPES
1 ¼ cups whole blanched almonds, toasted ; 8 ounces good-quality bittersweet chocolate, coarsely chopped ; ½ cup unsweetened cocoa powder, plus more for dusting cake ; 6 large eggs, separated ; 1 cup sugar ; ½ cup orange juice ; 1 tablespoon grated fresh orange zest ; 2 teaspoons grated fresh lemon zest ; 14 tablespoons butter, melted
From myrecipes.com


CHOCOLATE ALMOND TWEED TORTE - THE WASHINGTON POST
2015-10-19 Position an oven rack in the lower third of the oven; preheat to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper, …
From washingtonpost.com


CHOCOLATE ALMOND TORTE RECIPE - LA CUCINA ITALIANA
2019-07-16 2. Melt the chocolate together with the butter over a bain-marie; let it cool until it reaches 105°F, then incorporate it into the egg mixture; finally, incorporate the flour and the baking powder. Butter and flour a springform pan (9 1/2-inch diameter); pour in the batter and bake at 350°F for about 20 minutes. 3.
From lacucinaitaliana.com


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