Chocolate Almond Torte
broken into pieces
At Room Temperature
Preheat oven to 300 degrees and grease a 9-inch springform pan and line
bottom with parchment paper.
Melt the chocolate in a double boiler over hot water. When the chocolate
is melted, turn off the heat and leave it over the hot water to cool
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 rum 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 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 thick, moist, 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 extra sugar. Serve at
room temperature or chilled with whipped cream and raspberries on the
Yield: 10 to 12 servings