he
popularity of the Chocolate Torte is easy to understand. Just a few
excellent ingredients produces a dense and moist cake with an
intense chocolate flavor. The ground almonds, used here instead of
flour, add a subtle nutty flavor and chewy texture. Ground almonds,
sometimes called almond meal or flour, are blanched almonds that are ground
as fine as granulated sugar. You can buy them in health food
stores or make your own. For this recipe you can use either blanched
or sliced almonds. I like to toast them first and then ground them. This intensifies the almond flavor as well as drying out the almonds so that
they do not clump when you ground them in your blender or food processor.
During baking, this torte will rise and the surface will become cracked and
crisp. After baking, the torte shrinks, leaving a crater like top that
remains crisp. This crust is a perfect contrast to the moist interior
of the cake. Don't worry if pieces of the crust fall off. This is a rustic looking cake and isn't supposed to be perfect. Simply
press the fallen pieces back into place.
Making this
torte the same day it is to be served, results in a wonderfully delicate and
moist cake with a sharp chocolate flavor. But my favorite way to eat
this cake is to first refrigerate it overnight. This softens the
chocolate flavor and although the cake is still moist, it takes on a dense
and fudgy texture.
This
torte is excellent plain with a just a dusting of powdered sugar, or when
dressed up with softly whipped cream, fresh berries,
creme anglaise,
raspberry puree, or
strawberry puree.
Note: Americans apply the word
"Torte" to any type of European-style cake that contains little or no flour,
although sometimes containing ground nuts or breadcrumbs. In Europe, "Torte"
or "Torta" is the name used for any single or multi-layered
decorated cake containing rich ingredients. There is also a recipe for
a Chocolate Torte on the site, that does
not contain flour, and produces a rich, moist and dense, slightly underdone
cake, with a pure chocolate flavor.
Preheat oven to 350 degrees F (177
degrees C) and place oven rack in the middle of the oven. Place the sliced
or blanched almonds on a baking sheet and toast in the oven for about 5-7
minutes or until lightly browned and fragrant. Remove from oven and let
cool. Once completely cooled, place the nuts in a blender or small food
processor and process until finely ground.
Note: The almonds need to be at room
temperature before grinding to prevent them from clumping. If you find the
almonds still clump when you ground them, add about 1 tablespoon (13 grams) of
the sugar from the recipe. The sugar will help prevent clumping as it
absorbs any oil exuded from the almonds.
Increase
the oven temperature to 375 degrees F (190 degrees C) and line an 8 inch (20 cm)
springform pan with parchment paper. Set aside.
Separate
the cold eggs, placing the egg yolks in one bowl and the egg whites in another.
Cover with plastic wrap and let stand until they reach room temperature (about
30 minutes).
Melt the
chopped chocolate and butter in a stainless steel bowl placed over a saucepan of
simmering water. Once melted, remove from heat.
Meanwhile
place the egg yolks and 1/2 cup (100 grams) granulated white sugar in the bowl
of your electric mixer, fitted with the paddle attachment. Cream the yolks
and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted
chocolate mixture and vanilla extract. Fold in the ground almonds.
In a clean
bowl, place the egg whites and whisk until foamy. Add the cream of tartar
and continue whisking until soft peaks form. Gradually sprinkle in the
remaining 1/4 cup (50 grams) sugar and whisk until stiff peak forms. Fold
about 1/4 of the whites into the chocolate batter to lighten it.
Quickly fold in the rest of the whites and mix only until incorporated.
Pour the
batter into the prepared pan and bake for about 45 to 50 minutes or until a
toothpick inserted in the center of the cake has a few moist crumbs.
Remove from oven and cool on a wire rack. The cake will rise during
baking but falls during cooling, leaving a crisp and cracked crust. Once
cool, run a spatula around the inside of the pan before releasing the sides. If not serving immediately, cover and place in the refrigerator.
Serve cold or at room temperature. Dust with powdered (icing or
confectioners) sugar.
I
first read about this torte in Elizabeth David's French Provincial Cooking.
7 ounces (200 grams) bittersweet
chocolate, chopped (I used Lindt
Bittersweet)
11 tablespoons (150 grams) unsalted
butter, cut into small pieces
3/4 cup (150 grams) granulated white
sugar, divided
1 cup (100 grams) finely ground
almonds (Ground 1 cup of blanched or sliced
toasted almonds in your food processor)
1/4 teaspoon cream of tartar
Cream of Tartar -
Lining the inside of wine caskets after fermentation is a white sediment
(tartaric acid). Once this sediment is removed, purified and then
ground, it becomes a fine white powder which we call cream of tartar.
It is added when beating egg whites to stabilize the whites and give
them volume and strength. When beating the egg whites, add the
cream of tartar to the whites once they are foamy. Cream of tartar
can be found in the spice section of most grocery stores and should be
stored in a cool dry place.
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