Chocolate Almond Torte

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Chocolate Almond Torte
A German dessert very chocolatey, very moist, nuttiness from the almond flour, and gooey torte. 

A traditional cake is made with ingredients mainly consisting of sugar, eggs, butter, and flour. A torte, however, calls for little to no flour and the use of ground nuts or breadcrumbs in its place. This change of ingredients causes the torte to be much heavier in both texture and taste.

We don't use any cake flour or baking powder we can say it could be a healthy or diet version for our sweet cravings.

When we go to restaurants the first thing I and my boys' will check is the desserts. The entree will be secondary for us.

Every Saturday is a cheat day for me and this weekend I baked this torte. We had it warm with a scoop of ice cream on top.

 Wow!!! trust me and give it a try...  

 Ingredients
  • Bittersweet or semisweet chocolate chips - 3/4cups
  • Unsalted butter - 1 3/4 sticks 
  • Large Eggs - 4 (room temperature)
  • Granulated Sugar - 1cup
  • Almond flour - 1cup
  • Salt - 1/4tsp
  • Cocoa powder for dusting
Instructions

  • Preheat the oven to 35-degrees. Grease a 9inch springform pan with butter and wrap the outside of the pan with aluminum foil to avoid leaking.
  • Place the butter and chocolate in a double boiler, wait till it melts stirring in between.
  • In two bowls separate the yolks & white of the egg. In the bowl with the egg yolks add 1/2 cup of sugar and whisk it with the hand for 2 minutes until pale and thick.
  • Then, add the melted chocolate and butter mix, almond flour, and salt. 
  • Using an electric mixer with the whisk attachment, whisk the remaining 1/2 cup of sugar and egg white on high speed until thick, shiny, and until soft peaks form
  • Now, using a spatula, fold in one-third of egg white mixture into chocolate mixture until mixed.
  • Fold in the remaining mixture in 2 additions until combined.
  • Pour the batter in the springform pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the pan, comes out with moist crumbs.
  • The cake should be set on the sides but, wobbly in the center.
  • Allow it to cool down for 30 minutes or serve hot with a scoop of your favorite ice cream. 


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