Chocolate Almond Torte
.
Yield
16 servingsPrep
20 minCook
40 minReady
3 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 8 | large |
eggs
|
|
| 8 | each |
egg whites
|
*
|
| ½ | pounds |
dates
finely chopped and pitted |
|
| ½ | pounds |
almonds
unblanched and finely chopped |
|
| 5 | ounces |
unsweetened chocolate
|
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 8 | large |
eggs
|
|
| 8 | each |
egg whites
|
*
|
| 226.8 | g |
dates
finely chopped and pitted |
|
| 226.8 | g |
almonds
unblanched and finely chopped |
|
| 144.5 | ml/g |
unsweetened chocolate
|
|
| 15 | ml |
vegetable oil
|
|
Directions
Grease with vegetable oil one 10 inch spring-form pan and line with greased wax paper chop nuts and dates.
Process chocolate in food processor or grate on the large cut of food grater In a large bowl cream butter and sugar until light and fluffy.
add egg yolks one at a time.
Fold in nuts, dates and chocolate pieces In another bowl whip the egg whites until they form soft peaks and fold all but ½ cup into the butter mixture.
Pour into prepared pan - bake for 40 to 50 minutes at 375℉ (190℃).
Let cool for 15 to 20 minutes before turning out.
Melt 3 oz.
white or dark chocolate and pour over cooled cake and refrigerate for at least two hours.
Cut with hot knife.
Serve with fresh cream and maybe rose petals.
