Chocolate recipe exchange – all the motivation I needed :). As this is a very FIRST participation from my blog I was very excited to try out something new from the so many books on baking that I have collected over the past 12 months. My rule of thumb when going thru a recipe is drop the recipe if I don’t have a max of 3 ingredients from it that can’t be substituted or don’t have them at all. Who would want to run at the 11th hour when you bake past midnite. Luckily this one had just 2 substitutes – and honestly I really dint want to mess around with Alice Medrich’s recipe… that’d be a sin in a chocolate lover’s world!!! When going thru this recipe I knew I had to try it – a ready list of ingredients available at home and an awesome opportunity to share. So let’s get started 🙂
This is what you need
1/4 cup blanched almonds
3 tablespoons all-purpose flour
3 ounces bittersweet or semi sweet chocolate – chopped fine
1 cup sugar
1/2 cup unsweetened dutch process cocoa
1/2 cup boiling water
2 egg yolks – at room temp
1 tablespoon brandy
4 egg whites – at room temp
scant 1/4 teaspoon cream of tartar
This is how you make
1. Position the rack in the lower third of the oven and preheat to 375*F. Generously spray a 10-inch springform pan with non stick cooking spray or a rectangular pan. use parchment paper if you’d like to.
2. In a food processor or blender, grind the almonds with the flour until very fine. Set aside.
3.Combine the chopped chocolate, cocoa, and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water and whisk until mixture is smooth and chocolate is completely melted. Whisk egg yolks and brand. Set aside.
4. Combine the egg whites and cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form, Gradually sprinkle in the remaining sugar and beat on high speed until stiff but not dry.
5. Whisk the flour and almonds into the chocolate mixture. Fold the egg whites (in batches of 2-3) into the chocolate mixture.Scrape the batter into the pan.
6. Bake for 30 to 35 minutes, or until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. Torte will sink like a souffle’.Slide a knife around the edges of the pan and carefully release the torte from the pan.
7. Now my dear friends – serve it with dusted sugar, a side of whipped cream or just as it is – have it the way you want it. 🙂
I followed the directions to the [T] and was very very pleased. It is so rich, moist and light. I did substitute Brandy with 2 tablespoons of Kahlua Coffee Cream – and cream of tartar with a few drops lemon. The Kahlua gave coffee richness to this torte which I am a big fan of (Coffee and Chocolate for a me are a perfect pair for any day of my life!!!)