Chocolate-Almond Torte with Chocolate glaze

Submitted by:
rich flourless chocolate cake

Preparation time:
Cooking time:

Difficulty: Medium - experience needed
Serves: 12



1 1/2 cups whole blanched almonds, toasted
1 cup sugar, divided
8 ounces 60% to 65% bittersweet chocolate, chopped
1/2 cup unsalted butter or margarine
6 eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon kosher salt


2 tablespoons coffee-flavored liqueur or strong coffee
2 tablespoons water
1 tablespoon light corn syrup
6 ounces 60% to 65% bittersweet chocolate chopped



Heat oven to 350 degrees F. Spray 9-inch springform pan with cooking spray. Process almonds and 1/4 cup of the sugar in food processor until almonds are finely ground. Melt chocolate and butter in medium saucepan over very low heat, stirring frequently until smooth. Cool until warm, not hot. Beat egg yolks and remaining sugar in large bowl at medium speed for 2 minutes or until pale yellow and thick. Beat in vanilla. At low speed, beat in chocolate mixture until blended. Beat in ground almonds. Beat egg whites and salt in another large bowl at medium speed until stiff but not dry peaks form. Fold whites into chocolate mixture in three parts. Pour into pan. Bake 40 to 43 minutes or until top crust is firm when touched and center is moist not liquid. Top crust may crack slightly. Place on wire rack. Immediately run knife around inside of pan to loosed cake from sided. Cool completely in pan. Remove pan sided.


Combine liqueur, water and corn syrup in small bowl. Melt chocolate in medium souble decker pan, top portion should not touch water in lower section. Remove top potion, whisk in corn syrup mixture. Spread over cake. Let stand 45 minutes


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