Chocolate Almond Torte
This flourless chocolate almond torte recipe has moist texture,rich cinnamon, chocolate flavor. We use ground almonds and this makes torte softer and lightly.
Cake will rise durung the baking and it will shrinkle when you take it from oven. Don’t worry about this it will be very nice looking when you decorate with powdered sugar.
Refrigerate it overnight is the best i think but it’s your choice. Don’t forget to look at notes below if you will try.
Loves,
NOTES:
- For the measurement cups which i use please look at “measurements” .
- Butter 20 cm springform pan.
- To do your ground almond at home put the almonds in a food processor and ground it. (Don’t overpress)
- If you want more sugar you can use 100 gr (half cup) of sugar.
- You can serve it with whipping cream, powdered sugar or fresh fruits.
Chocolate Almond Torte
Ingredients:
- 170 gr semisweet chocolate (i use %60 and %80)
- 170 gr unsalted butter
- 50 gr granulated sugar (1/4 cup)
- 110 gr ground almond (1 cup +2 tbsp)
- 1 tsp baking powder
- 5 eggs (Large)
- 1/4 tsp salt
- 1/2 tsp cinnamon
Chocolate Almond Torte
Directions:
- Pre-heat your oven 180 degrees C (350 degrees F).
- Melt the chocolate and butter in a bowl placed over a soucepan of simmering water. (Ben-Marie) Let it cool.
- Seperate the egg yolk and whites.
- Beat the egg yolks and granulated sugar until thick and pale. Add cooled chocolate and butter mixture beat for a few seconds.
- Add ground almonds, salt, baking powder and cinnamon and whisk until homogenized.
- In another bowl whisk the egg whites with a pinch of salt until soft peaks form.
- Add 1/3 of the egg whites to chocolate mixture and whisk with a spatula and lighten it.Do it for remaing egg whites for 2 times.
- Pour the batter into your pan and bake for 40-45 minutes. Top of the torte will be cracks. Cake has moist crumbs if you want to insert a toothpick in the center.
- Serve at room temperature or cold.
Bon Appetit.
