Almond Chocolate Torte Recipes

ALMOND CHOCOLATE TORTE

Steps:

• Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly. , In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. , Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.

TORTA CAPRESE - THE BEST CHOCOLATE ALMOND CAKE EVER

Steps:

• Melt chocolate using a double-boiler or bain-marie method. Place a heat resistant glass bowl or a metal bowl with chocolate broken into small pieces over a pan (pot) with a boiling water in a way that the bottom of the top bowl with chocolate doesn't touch the water in the bottom pan.
• Water should continue to boil on a low heat. Occasionally stir the melting chocolate. When chocolate is completely melted - set aside.
• If you are using whole almonds, blanch almonds for 60 seconds first boiling than in cold water. Peel off the skin, quickly dry in the oven. Process in a food processor into fine grind flour.
• Ready-to-use almond flour definitely saves you some time and you can find it without a hustle at a grocery store or order online.
• NOTE: If you are using a store-bought almond flour make sure you read the ingredients. Very important. Occasionally you can come across and almond flour mix that usually has 50% almond flour 50% powdered sugar. And you can still use it for this recipe if you not need any additional powdered sugar in this case, except for 2 tbsp to beat the egg whites.
• Separate egg yolks from the egg whites. Make sure there are not egg yolk bits in the egg whites! This is the reason why I recommend separating one egg at a time over a spare bowl, so that even if one egg yolk gets broken it doesn't damage the rest of the egg whites in the bowl.
• Beat egg yolks with half of the powdered sugar until fluffy. At this stage add rum or Grand Marnier if you have it.
• In the meantime your melted chocolate has cooled down a bit and it's a perfect time to add softened butter, grated orange zest and dark (bitter) cocoa powder. Mix everything well.
• Fold in the egg yolk mix into the chocolate mix. Stir in the almond flour.
• Beat the eggs whites with remaining powdered sugar until soft peaks form (about 5 minutes starting low and slowly increasing the speed).
• If you are using a standing mixer it's a perfect time to grease your cake mold and preheat the oven to 350F.
• To prevent our cake from sticking deadly to the mold we are first greasing it with butter, then covering with some flour. Just regular all purpose flour. BUT if you are making this for someone with gluten intolerance make sure you use corn flour or other gluten-free flour instead.
• I like to use a springform baking pan but any pan with removable bottom will do.
• Now that your egg whites have a perfect soft peak consistency start gently folding them into the chocolate almond dough. One or two scoops at a time. This is very important. If you throw in all eggs white at the same time or mix to intensely they will loose their fluffy and soft consistency and make your cake.
• Carefully pour in our chocolate almond cake into prearranged pan. With a spatula level all the bumps on the surface of the cake until smooth top. Bake in the preheated oven for 30-35 minutes.
• At a 30-minute mark do a toothpick test.
• Stick in a toothpick in the middle of the cake if it comes out dry or with a few breadcrumbs - the cake is ready. And it's important to not overcook this cake so that it retains its wonderful moist texture on the inside and crusty top on the outside.
• Let the cake cool for 20-30 minutes still in the baking pan before removing it. If removed too fast there is a risk to break it.
• Dust the top with confectioners/ powdered sugar or cocoa powder.

FLOURLESS CHOCOLATE-ALMOND CAKE (TORTA CAPRESE)

Steps:

• Preheat oven to 325ºF and set a rack on the lower or middle level. Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.
• Grind the almonds in a food processor with 1/3 cup of the sugar. (Post grinding, your almond-sugar mixture will be about 3 cups).
• In a bowl over simmering water or in the top of a double boiler or in the microwave, melt the chocolate and butter together. Set aside.
• Beat the egg yolks in a large bowl with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in 2/3 cup of the sugar. Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the salt, and the 2 tablespoons of Grand Marnier, if using, and stir to combine.
• In a clean bowl, beat the egg whites with the remaining 1/4 cup sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.
• Pour the batter into the prepared cake pan and smooth the top. Bake for 55 minutes to an hour or longer - a toothpick inserted in the center should come out clean or if you have an instant-read thermometer, it should register 205ºF or above.
• Let the cake cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then let cool completely.
• When the cake has cooled, transfer it to a serving platter. Just before serving, sift confectioners' sugar over the top.
• Optional: beat 1/2 cup heavy cream with a few tablespoons of confectioners sugar and a pinch of flaky sea salt until soft peaks form - I do this with my flat-bottomed whisk (which I love: it's the Xlarge Whipper). Taste. Add more sugar and/or salt to taste, and beat lightly again - I love whipped cream that's still soft and billowy in texture and not too sweet. Serve each slice with a dollop of whipped cream and some fresh berries, if you have them.

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• Whisk egg yolks and vanilla extract together in a large bowl.
• Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• Spread batter evenly into prepared springform pan.
• Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
• Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
• Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
• Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.

CHOCOLATE-ALMOND TORTE

Steps:

• Make cake:
• Preheat oven to 350°. Butter mold and dust with sugar, knocking out excess.
• Stir together ground almonds, chocolate, and spices in a bowl. Beat yolks with 1/4 cup sugar in another bowl with an electric mixer until thick and pale, then beat in zest.
• Beat whites with salt with cleaned beaters in a large bowl until they just hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff peaks.
• Stir one third of whites into yolk mixture to lighten, then fold in remaining whites in 2 more batches. Fold in ground almond mixture.
• Pour batter into mold and bake in middle of oven until golden and a tester comes out clean, about 45 minutes. Cool cake in mold on a rack 10 minutes, then invert onto rack and cool completely.
• Make icing:
• Melt chocolate with 1 tablespoon butter in a small heavy saucepan over very low heat, stirring. Remove from heat and add remaining 5 tablespoons butter, 1 tablespoon at a time, stirring until smooth. Transfer icing to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.
• Decorate cake:
• Spread icing over cake with a small metal spatula. Stick points of almonds into cake in straight rows, following ridges, to resemble a porcupine. Chill cake until icing is set, at least 1 hour. Transfer cake to a platter and bring to room temperature before serving.

ARMAGNAC CHOCOLATE ALMOND TART

Steps:

• In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,

CHOCOLATE-ALMOND TORTE

Steps:

• Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
• Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
• Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
• In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.