Chocolate Almond Torte


  • 1 ½ cups blanched slivered almonds
  • 1 cup sugar
  • 8 oz bittersweet Valrhona Chocolate
  • 5 eggs, separated
  • ½ tsp almond extract
  • ½ tsp grated Meyer Lemon peel
  • ½ cup (1 stick) butter, melted and cooled
  • ¼ tsp salt
  • Powdered sugar
Chocolate Almond Torte


  1. Preheat oven 350 degree Fahrenheit. Butter 10inch round spring form pan with 2 ¾ in high sides.
  2. Combine almonds and 1/3 cup sugar in food processor. Blend until almonds are finely ground. Transfer almond mixture to medium bowl; do not clean processor.
  3. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture.
  4. Using electric mixer, beat egg yolks and remaining 1/3 cup of sugar in large bowl until mixture falls in heavy ribbons (pale yellow) when beaters are lifted, about 5 minutes.
  5. Beat in almond extract and lemon peel, fold in chocolate- almond mixture, then melted butter.
  6. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff.
  7. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
  8. Bake cake until toothpick inserted into center comes out clean of crumbs, about 40 minutes.
  9. Cool cake completely in pan on rack. (can be made 1 day ahead. Cover; store at room temp.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake and serve with vanilla ice-cream.

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  • Serves: 8

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