2 Sticks plus 2 Tqablespoons unsalted butter, cut into small pieces
1/4 Cup Butter for coating pan
9 Ounces Dark Cocolate - good quality
6 Eggs, seperated
2/3 Cup Superfine Sugar
1/2 Cup Almonds, finely ground
1/4 Cup Powdered Sugar
Frozen Mixed Berries, thawed
Instructions
Preheat oven to 350 degrees. Lightly butter a 10 inch spring form pan.
In a heatproof bowl over a pan of gently simmering wayer melt butter and chocolate, stirring constantly until well combined. Set aside to cool
In a medium bowl, wisk egg yolks with sugar itil pale and fluffy. Gradually pour melted chocolate into egg/sugar mixture, stirring constantly and well. Fold in almonds. Set aside.
In a large bowl, using electric mixer set on medium/high beat egg whites until stiff peaks form. Gently fold egg whites into chocolate mixture, until just combined.
Pour mixture into perpared pan and bake for 35 minutes. It will be moist in the middle. Transfer to wire rack and cool completely, about 45 munites. Remove from springform pan and cool 45 munites longer.
Move cake to serving plate and sprinkle with powdered sugar and mixed berries.
Originally Submitted
5/9/2011
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