Thursday, July 7, 2011

Chocolate Almond Torte

Our family loves chocolate cake...and, this chocolate cake is definitely not to be missed!

Lena from Frozen Wing, Joyce from Kitchen Flavours and I baked this cake for our bake-along and the recipe is from Joy of Baking.

My family and I are very happy eating this moist and delicious chocolate cake. As it is gluten-free, I've given a couple slices of these to my Celiac friend.

As described in the recipe, the cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. So, don't be upset if you sees cracks on the cake. It is perfectly normal!

For our next bake-along, Lena from Frozen Wing, Joyce from Kitchen Flavours and I will be baking "Super Delicious Wholewheat Carrot Cake", recipe from the book, Cake Keeper Cakes by Lauren Chattman. We will published our post for this cake on 18-19 July 2011. If you have this recipe or this book, you are welcome to join in the fun in our bake-along. Happy Baking.

 
The cake is moist and surprising quite light in texture.
Here's the recipe from Joy of Baking (with my minor modification in blue)

1 cup (100 g) finely ground almonds
4 large eggs
200 g semi sweet or bittersweet chocolate, chopped (I use the 70% cocoa chocolate)
150 g unsalted butter, cut into small pieces
150 g granulated white sugar, divided
1/2 tsp pure vanilla extract
1/4 tsp cream of tartar

Preheat oven to 180°C (I use 160°C fan forced) and place oven rack in the middle of the oven. Place the

sliced or blanched almonds (I use almond meal) on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a blender or small food processor and process until finely ground (I skip this step).
Note: The almonds need to be at room temperature before grinding to prevent them from clumping. If you find the almonds still clump when you ground them, add about 1 tablespoon (13 grams) of the sugar from the recipe. The sugar will help prevent clumping as it absorbs any oil exuded from the almonds.

Increase the oven temperature to 190°C (I use 170°C fan forced) and line an 8 inch (20 cm) springform pan with parchment paper.

Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. Cover with plastic wrap and let stand until they reach room temperature (about 30 minutes).

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once melted, remove from heat.

Meanwhile place the egg yolks and 100 g granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment. Beat the yolks and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted chocolate mixture and vanilla extract. Fold in the ground almonds.

In a clean bowl, place the egg whites and whisk until foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually sprinkle in the remaining 50g sugar and whisk until stiff peak forms. Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.

Pour the batter into the prepared pan and bake for about 45-50 minutes or until a toothpick inserted in the center of the cake has a few moist crumbs. Remove from oven and cool on a wire rack. The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. Once cool, run a spatula around the inside of the pan before releasing the sides. If not serving immediately, cover and place in the refrigerator. Serve cold or at room temperature. 

Dust with powdered (icing or confectioners) sugar. (I skip this step)

Note: I've made a 14cm cake using half of the cake recipe and reduce the baking time to 30 min. The "toothpick" test can be quite tricky; within a short moment of 4-5 min, the cake can be uncooked having lots of crumbs on the toothpick and can be ready having less crumbs on the tested toothpick in the next 4-5 min.
 
Happy Baking

21 comments:

  1. Zoe I think this chocolate almond torte look perfect!!! gloria

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  2. Zoe, Your torte turns out beautiful! Better than mine! Hehehe! And yes, this is really good. We enjoyed it too, especially my daughter!

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  3. i can see how different our cake looks but it's really delicious..if you read my post, i actually encountered a little problem while baking the cake, a little clean up to do after that!

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  4. Hi Zoe
    I saw this at Lena's blog. Looks heavenly! Great job!

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  5. The texture of this chocolate cake looks so good!! I want a slice now! Guess I'll have to make it myself ;)

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  6. This torte looks very chocolatey and delicious! I like that it is gluten-free too. I will have to give it a try soon.

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  7. whoah! i tried making torte b4..but then mine doesn't look as moist as yours!! =) Nice!!

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  8. Oh dear this looks so perfect... would love to have the whole batch... Lovely textures..

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  9. Omg, seriously cant take my eyes from that wonderful torte,excellent..

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  10. This looks awesome and looks like a recipe I would seriously and happily prefer to try out this weekend! Lovely blog and great pictures!!
    http://cosmopolitancurrymania.blogspot.com

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  11. hehe such long instructions, but i want to try a slice

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  12. Wow! This looks so good! How great that it's gluten free!

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  13. I love the crisp and cracked crust on the cake. Looks really delicious. Three of you baked well :)

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  14. Your torte looks fantastic. I love about anything with almonds and will add it to my must try list! I'm new here and so happy to find your great blog. I'll be looking around now!

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  15. This looks so moist and fudgy! I'm saving this recipe- I'm baking next week with a gluten-free friend. :)

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  16. What a gorgeous rich looking torte.

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  17. Fantastic look. And what is creme tartare?

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    Replies
    1. Cream of tartar is a common baking ingredient that help to stabilize and give more volume to beaten egg whites.

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  18. Thank you. Here in Bulgaria we do not have such cream tartare. I will substitute it with baking powder and maybe some soda.

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