Chocolate Torte
- CAKE: 6 oz choc. chips - 6 oz finely ground almonds - 3/4 bup butter - 6 eggs separated - 1/8 tsp salt - 3/4 cup sugar
- ICING: 1/2 cup heavy cr - 8 oz choc chips
- CAKE: grease a 9x2 1/2 or 3" spring form pan & line bottom c wax paper - grease paper & dust c cake meal - melt choc - remove fr heat & cool slightly - in sm bowl cream butter - add sugar & beat at mod-hi speed 2-3 mins - add yolks, 1 at a time beating until ea egg is thorughly absorbed - beat in choc & then, on lowest speed, gradually beat in almonds, scrape bowl as necessary to keep smooth - transfer to lg mixing bowl - in lg bowl beat salt c egg whites until they hold a shape, stiff not dry - stir a lg spoonful of whites into choc & then in 3 additions, fold in remaining whites - turn into prepared pan - bake 20 mins @ 375 - reduce oven temp to 350 & bake an additional 50 mins - cake should remain soft & moist in center
- ICING: scald 1/2 cup heavy cream in med saucepan over mod heat until sm bubbles form - add choc chips - after 1 min remove fr heat & stir until choc melts & mix is smooth - transfer to sm bowl & place in lg bowl c cold water to stop cooking - let stand 15 mins, stirring occasionally until rm temp - pour over cake
cake, choc chips
Taken from www.epicurious.com/recipes/member/views/chocolate-torte-50013636 (may not work)