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I find myself making this
Chocolate Almond Torte when I crave chocolate. I love this chocolate cake's
moist texture and its rich chocolate flavor. What you may find unique
is that ground almonds are used instead of flour in this cake. The ground
almonds add a
subtle almond flavor as well as a pleasant coarseness to the torte's
When you make this type of cake you
will notice that during
baking, the torte will rise and the surface will become all cracked and
crisp. However, as it cools the torte shrinks, leaving a crater like top. I love how the
crisp outside crust is the perfect contrast to
the moist interior of the cake. Don't worry if pieces of the crust fall
off. That is what is so great about this cake, how rustic it looks. So
just go ahead and press any fallen pieces back into place.
torte the same day it's 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 refrigerate it overnight. This softens the
chocolate flavor and although the cake is still moist, it takes on a more dense
and fudgy texture. This
torte is excellent plain with a just a dusting of powdered sugar, or you can
serve it with softly whipped cream, fresh berries,
raspberry sauce, or a
A note on
ingredients. Ground almonds are used in this recipe. As the recipe states
you can take blanched almonds (slivered, sliced or whole) and process them
in your food processor until finely ground. Or you can just buy ground
almonds (also known as almond meal/flour) in some grocery stores or health
food stores (use 1 cup (100 grams) ground almonds). Also, as a sidenote,
Americans tend to use the word "Torte" for 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.
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