Rich, dense, and a bit chewy. Buckwheat flour gives this torte a nutty flavor. Prep and Cook Time: 50 minutes.
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
How to Make It
Preheat oven to 350°. Butter and flour a 9-inch cake pan. In a food processor, pulse almonds until finely ground.
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.
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.
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.
The torte (or brownie) turned out well, but I was hoping for a deeper, darker chocolate tasting brownie so, admittedly, I was disappointed. I wasn't impressed by the buckwheat flour, but it's a good substitute for those who cannot eat regular flour. For the amount of time and cost of ingredients invested in this recipe, I'd rather make a recipe of Baker's One Bowl Brownies.
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