Food Network: Chocolate Almond Flourless Torte

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Chocolate Almond Flourless Torte
Recipe courtesy of Gourmet Magazine

Ingredients
10 ounces good imported bittersweet chocolate, broken into pieces
1/2 cup (1 stick) unsalted butter or margarine, at room temperature
1/2 cup granulated sugar plus more for sprinkling
5 large eggs, separated
1/3 cup finely ground almonds (done in a food processor)
2 tablespoons kosher for passover cognac or dark rum
Whipped cream, optional
Fresh raspberries, optional

Directions
Preheat oven to 300 degrees and grease well a 9-inch springform pan and
line bottom with parchment paper.
Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted,
turn off the heat and leave it over the hot water to cool slowly.
Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and

almost white. Add egg yolks and beat for 1 minute. Add the almonds and cognac and beat 2 minutes
more.
In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining
1/4 cup sugar. Continue beating the whites until they are stiff and shiny.
Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined.
Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back
into the rest of the chocolate mixture, taking care not to deflate the batter. Pour the mixture
into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a
thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.
Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment
paper. Sprinkle with the sugar. Serve at room temperature or chilled with whipped cream and
raspberries on the side.