Chocolate Almond Torte Recipe Demonstration - Joyofbaking.com

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs add a healthy crunch, while semi-sweet chocolate is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine can be more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

almonds

🥗Healthier: ground flaxseed

💰Cheaper: walnuts

Ground flaxseed offers a nut-free option, while walnuts can be a more affordable nut substitute.

Preheat the oven to 350°F (180°C).

Prepare an 8-inch (20 cm) springform pan by buttering the bottom and sides with about 1 tablespoon of melted butter using a pastry brush.

Line the bottom of the pan with parchment paper to prevent sticking.

Melt 6 oz (170 g) of semi-sweet chocolate and 6 oz (170 g) of butter (12 tablespoons) together in a heatproof bowl over a saucepan of simmering water until smooth.

Remove the bowl from heat and let it cool to room temperature.

Separate 4 large eggs, placing the yolks in one bowl and the whites in another, and cover with plastic wrap to bring to room temperature (about 30 minutes).

In a mixing bowl, beat the egg yolks with 1/2 cup (100 g) of granulated white sugar on medium-high speed until thick and pale (about 2-3 minutes).

Add 1 teaspoon (4 g) of pure vanilla extract and the cooled chocolate mixture to the egg yolk mixture and mix until combined.

Grind 1 cup (100 g) of slivered blanched almonds in a food processor, adding 1 tablespoon (15 g) of granulated white sugar to prevent them from turning into a paste, then add to the chocolate mixture along with 1/4 teaspoon (1 g) of salt and mix until incorporated.

In a separate bowl, whip the egg whites with a wire whisk or hand mixer, adding 1/4 teaspoon (1 g) of cream of tartar (optional) until soft peaks form.

Gradually add 1/4 cup (50 g) of granulated white sugar to the whipped egg whites, beating until thick and glossy, ensuring the sugar is fully dissolved.

Fold the whipped egg whites into the chocolate batter in stages to avoid deflating the whites, mixing gently until combined.

Pour the batter into the prepared springform pan and smooth the top.

Bake for 25-30 minutes, until the edges are set and the center is slightly soft.

Remove from the oven and let cool in the pan for 10 minutes before inverting onto a serving plate.

Cooking Techniques

Equipment Needed

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Dietary

Allergens