Chocolate Almond Torte Recipe

From the Smalley House, Ridgefield, Connecticut. Ken Smalley, chef

Difficulty: Average
Make Ahead
Serves 6

Ingredients:

• 10 ounces semi-sweet chocolate
• 4 tablespoons leftover coffee
• 1/4 pound plus 4 tablespoons sweet butter
• 2/3 cup fine sugar
• 3 eggs, separated
• 1 cup ground almonds
• 3/4 cup sifted flour
• 6 drops almond extract
• 1 ounce brandy
• 1/4 cup almond halves for garnish

Instructions:

1. Preheat oven to 350°.
2. Lightly butter and flour an 8″ round cake pan.
3. Melt chocolate with coffee in top of a double boiler.
4. In a large bowl, cream 1/4 pound butter, adding sugar gradually.
5. In another bowl, beat egg whites until moist peaks form.
6. To creamed butter, add half the chocolate mix, egg yolks, 1/4 cup ground almonds, sifted flour and almond extract.
7. Mix well, then fold in egg whites, and pour into prepared cake pan.
8. Bake 20-25 minutes on center rack of oven.
9. Edges should be crisp and center slightly moist.
10. Run a thin-bladed knife around the edge and turn onto a plate.
11. Add 4 tablespoons butter and brandy to remaining chocolate mixture and stir well (this frosting will be a flowing liquid).
12. With a sharp knife, cut cake in half, forming 2 layers.
13. Use one-third the frosting as a filling, then sprinkle with remaining ground almonds.
14. Cover with the second layer and spread remaining frosting on top, allowing a little to run down the sides.
15. Garnish with almond halves.