Jewish Chocolate Almond Flourless Torte
I can guarantee it's a great cake. I've made it for years.
- 10 ounces good imported bittersweet chocolate, broken into pieces
- 1/2 cup (1 stick) unsalted butter or margarine, at room temperature
- 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
- Heat oven to 300 degrees F and grease well a 9-inch springform pan and line bottom
with parchment paper.
- Melt the chocolate in a double boiler over hot, not boiling, water. When the
chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.
- 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 the almonds and cognac and beat 2 minutes more.
- In a separate bowl, beat the egg whites until light and foamy while gradually
adding the remaining 1/4 cup sugar. Continue beating the whites until they are stiff
- 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 thick, 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. Remove
the parchment paper.
- Sprinkle with the sugar.
- Serve at room temperature or chilled with whipped cream and raspberries on the side.
Eat and enjoy!
Shared with recipegoldmine.com by Lior 5-27-01.