Chocolate-Almond Torte
- 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
- Preheat oven to 350F.
- 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.
bittersweet, almonds, sugar, eggs, vanilla, cream of tartar, powdered sugar, chocolate curls, coffee
Taken from www.epicurious.com/recipes/food/views/chocolate-almond-torte-3185 (may not work)