Chocolate Lover's Torte
Submitted by Schultz
A two-layer chocolate almond torte with whipped egg whites for lightness and a glossy chocolate chip glaze. Bake it in heart-shaped pans for a Valentine’s Day stunner.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
45 minSometimes you need a cake that says more than words ever could.
This two-layer torte is built on ground almonds and cocoa, giving it a dense, nutty richness that lingers. Whipped egg whites folded into the batter keep it from being heavy, so each bite is somewhere between a brownie and a cloud.
The glossy chocolate chip glaze on top seals the deal. It’s made from mini chips melted into a simple sugar syrup and spooned over the layers while still warm so it sets into a sleek, mirror-like finish.
Bake it in heart-shaped pans and you’ve got the most romantic dessert on the table.
Pro Tips
- Grind the almonds finely but stop before they turn to butter. A few pulses in a food processor with a tablespoon of the flour keeps them dry and fluffy.
- Fold the egg whites in gently with a rubber spatula. You want to keep all that air you just whipped in.
- Use the glaze immediately after making it. It sets fast, and reheating can make it grainy.
- A dusting of powdered sugar or a few fresh raspberries on top adds color without competing with the chocolate.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Generously grease and flour 2 heart-shaped or 9-inch round baking pans.
In small saucepan, melt ¼ cup butter.
Remove from heat; stir in cocoa.
In large bowl, beat ⅔ cup butter and 1 cup sugar until creamy.
Add chocolate mixture, egg yolks, vanilla and almond extracts; beat until blended.
Gradually add flour, salt and milk; beat until well blended.
Stir in almonds.
In medium bowl, beat egg whites until foamy; gradually add remaining 3 tablespoons sugar, beating just until soft peaks form.
Gently fold into chocolate mixture.
Pour batter evenly into prepared pans.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes (cake will settle slightly); remove from pans to wire racks.
Cool completely.
Prepare SMOOTH AND GLOSSY CHOCOLATE CHIP GLAZE.
Place one cake layer on serving plate; spoon half of glaze over layer.
Top with second layer.
Spread top and sides with remaining glaze.
Cool until glaze is set.
Garnish as desired.
SMOOTH AND GLOSSY CHOCOLATE CHIP GLAZE: In small saucepan, combine ¼ cup water and 3 tablespoons sugar.
Heat to boiling, stirring until sugar is dissolved.
Remove from heat; stir in 1 cup mini chocolate chips and ½ teaspoon vanilla extract.
Beat with whisk or spoon until chips are melted.
Use immediately.
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