Chocolate-Almond Torte

Chocolate-Almond Torte Recipe
Noel Barnhurst
Rich, dense, and a bit chewy. Buckwheat flour gives this torte a nutty flavor. Prep and Cook Time: 50 minutes.

Yield:

Makes 10 servings

Recipe from

Sunset

Nutritional Information

Calories 342
Caloriesfromfat 58 %
Protein 6.9 g
Fat 22 g
Satfat 8.9 g
Carbohydrate 34 g
Fiber 2.4 g
Sodium 163 mg
Cholesterol 104 mg

Ingredients

1 1/2 cups sliced almonds
6 tablespoons butter
3/4 cup sugar
4 large eggs, separated
6 ounces semisweet chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 cup buckwheat flour
1/4 teaspoon salt

Preparation

1. Preheat oven to 350°. Butter and flour a 9-inch cake pan. In a food processor, pulse almonds until finely ground.

2. In a large bowl, with a mixer on medium-high speed, beat butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate, vanilla, and almonds. Beat thoroughly. Gently mix in buckwheat flour.

3. In a medium bowl, whisk egg whites until foamy. Add salt and whisk until soft, glossy peaks form. Whisk in remaining 1/4 cup sugar. Gently fold one quarter of the beaten egg whites into the batter, then fold in remaining whites. Pour batter into pan.

4. Bake until a knife inserted in center comes out clean, about 30 minutes. Let cool in pan on a rack for 10 minutes, then invert out onto a plate and cool completely.

Note: Nutritional analysis is per serving.

Betty Jean Nichols, Eugene, OR,

Sunset

April 2006
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