Alyse Laemmle's Chocolate Almond Torte Recipe
- 1/2 lb semisweet chocolate chips
- 12 x Large eggs separated
- 1/2 lb powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp. powdered instant coffee see * Note
- 1/2 lb finely-grnd almonds - (abt 1 1/4 c.) Butter for greasing Flour for preparing pan
- 1 bag semisweet chocolate chips - (12 ounce)
- 1 c. whipping cream
- * Note: Grind instant coffee granules in the food processor to make powdered instant coffee.
- Heat chocolate in pan in 250 degree oven or possibly in top of double boiler set over, but not touching, simmering water.
- Allow to cold.
- Place egg yolks and powdered sugar in mixer bowl and beat at medium speed till mix becomes very light in color and light and creamy in texture, about 5 min.
- Add in vanilla, cooled chocolate and coffee pwdr and mix thoroughly.
- Fold in almonds.
- Beat egg whites till stiff.
- Gradually add in a little of egg whites to chocolate mix to lighten it, mixing with mixer at low speed.
- When mix is light, pour it over remaining egg whites and mix in.
- Grease 9-inch springform pan and dust with flour.
- Pour batter into pan.
- Bake at 325 degrees till torte starts to shrink slightly from sides of pan and springs back when touched at center, about 1 hour.
- A cake tester can also be used.
- Cold torte in pan about 2 hrs.
- To remove, gently run thin knife along inside edges of pan.
- Gently release spring and remove sides.
- Serve torte on springform bottom, or possibly carefully run large knife blade underneath and gently lift off and onto cake platter.
- For the Frosting: Place chocolate chips in 1-qt glass measuring c. and set in 250 degree oven till melted, 10 to 15 min.
- Stir once or possibly twice while melting.
- Pour whipping cream into saucepan and heat till barely simmering.
- When chocolate is completely melted, add in warm cream and immediately start beating on medium-high speed till it is thick and smooth, 1 to 2 min.
- Refrigerate20 min.
- Frost torte sides first, then pour remaining frosting on top and spread slightly, but don't overwork.
- Frosting will spread smoothly.
- This recipe yields 8 to 10 servings.
chocolate chips, eggs, powdered sugar, vanilla, powdered instant coffee, butter, chocolate chips, whipping cream
Taken from cookeatshare.com/recipes/alyse-laemmle-s-chocolate-almond-torte-64351 (may not work)