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Chocolate Almond Flourless Torte
* Exported from MasterCook *
Chocolate Almond Flourless Torte
Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces good imported bittersweet chocolate -- broken into piec
es
1/2 cup (1 stick) unsalted butter or margarine -- at room tempe
rature
1/2 cup granulated sugar plus more for sprinkling
5 large eggs -- separated
1/3 cup finely ground almonds (done in a food
-- processor)
2 tablespoons kosher for passover cognac or dark rum
whipped cream
fresh raspberries -- optional
Preheat oven to 300 degrees and grease well a 9-inch springform pan and line bo
ttom with parchment paper.
Melt the chocolate in a double boiler over hot, not boiling water. When the cho
colate is melted, turn off the heat and leave it over the hot water to cool slo
wly.
Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the
mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add th
e almonds and cognac and beat 2 minutes more.
In a separate bowl, beat the egg whites until light and foamy while gradually a
dding the remaining 1/4 cup sugar. Continue beating the whites until they are s
tiff and shiny.
Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula
until well combined. Fold in 1/4 of this chocolate mixture into the egg whites;
then gradually fold the egg whites back into the rest of the chocolate mixture
, taking care not to deflate the batter. Pour the mixture into the prepared pan
and bake for 25 to 30 minutes, or until a tester comes out covered with a thic
k, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the
pan.
Loosen the edges with a knife and carefully turn the cake out onto a plate. Rem
ove the parchment paper. Sprinkle with the sugar. Serve at room temperature or
chilled with whipped cream and raspberries on the side.
Yield: 10 to 12 servings
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