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Chocolate-Almond Torte

Yield 1 (9-inch) torte


  • 1 cup whole almonds, toasted and divided
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 3/4 cup butter or margarine
  • 1/2 cup whipping cream
  • 4 (4-ounce) bittersweet or semisweet chocolate bars, finely chopped
  • 6 large eggs, separated
  • 1/3 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 3 tablespoons almond liqueur
  • Garnishes: toasted sliced almonds

How to Make It

  1. Butter and flour a 9-inch springform pan. Line with wax paper; butter paper. Set aside.

  2. Process 1/2 cup whole almonds and 2 tablespoons sugar in a food processor until ground. Spoon into a bowl. Set aside.

  3. Process remaining 1/2 cup whole almonds and oil in a food processor 3 minutes or until a thick paste forms, stopping often to scrape down sides.

  4. Bring butter and whipping cream to a boil in a heavy saucepan over medium heat. Remove from heat, and whisk in chocolate until smooth. Stir in almond mixtures; cool slightly.

  5. Beat egg whites at high speed with an electric mixer until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

  6. Beat egg yolks until thick and pale. Gradually add chocolate mixture to yolks, beating until blended. Fold in one-third of egg whites. Gradually fold in remaining egg whites. Pour batter into prepared pan.

  7. Bake at 350° for 35 minutes or until almost set. Cool on a wire rack. Run a sharp knife around edges to loosen. Remove sides of pan. Cover and chill up to 3 days.

  8. Beat cream at medium speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Stir in liqueur. Serve with torte; garnish, if desired.