Chocolate Almond Torte
Details
- Timing
- Timing
- Total:
- Bake:
- 16 Min.
- Prep:
- 32 Min.
- Skill Level:
- Expert
- Yields:
- 1 cake
Looking for a luxurious dessert for a special occasion? Look no further than this chocolate almond torte recipe. Layers of moist chocolate cake and tart cherry filling make this torte the perfect holiday or party dessert. We love how the flavor of the homemade cherry filling perfectly complements the richness of the chocolate cake and chocolate glaze. Finish off your Chocolate Almond Torte with slivers of almonds and whole cherries for an extravagant presentation.
Chocolate and almond is a delicious, crunchy combination. Serve up some more with these Chocolate Almond Blossoms.
Ingredients & Directions
- Prep Time
- 32 minutes
- Bake Time
- 16 minutes
- Cool Time
- 50 minutes
- Chill Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
4eggs
-
3/4 cupsugar, divided
-
3/4 cupblanched almonds, ground
-
1/3 cupall-purpose flour
-
1/3 cup
-
1/2 tspbaking soda
-
1/4 tspsalt
-
1/4 cupwater
-
1 tspvanilla extract
-
1/4 tspalmond extract
-
Cherry Filling:
-
1 cupcold whipping cream (1/2 pt)
-
1/4 cuppowdered sugar
-
1/4 tspalmond extract or 1-1/2 teaspoons kirsch (cherry brandy)
-
1/3 cupred candied cherries, chopped
-
Chocolate Glaze:
-
1 Tbspbutter or margarine
-
2 Tbsps
-
2 Tbspswater
-
1 cuppowdered sugar
-
1/4 tspvanilla extract
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven & stovetop
(3) 8-inch round pans
refrigerator
saucepan
mixer
wax paper
serving plate
wire racks
1
Heat oven to 375°F. Grease bottoms of three 8-inch round baking pans. Line bottoms with wax paper; grease paper.
2
Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. Gradually add 1/2 cup sugar; continue beating 2 minutes. Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extract.
3
Beat egg whites in large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold small amount beaten egg whites into chocolate mixture; gently fold chocolate mixture into remaining whites just until blended. Spread batter evenly in prepared pans.
4
Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5
Prepare Cherry Filling. Place one cake layer on serving plate; spread half of filling over top. Repeat, ending with plain layer on top. Prepare Chocolate Glaze; spread on top of cake, allowing glaze to run down sides. Garnish with almonds and cherry halves. Refrigerate until glaze is set. Cover; refrigerate leftover torte.
Cherry Filling: Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries. About 2 cups filling.
Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 3/4 cup glaze.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (87g)Amount per servingCalories250% Daily Value*Total Fat 13g 17%Saturated Fat 6g 30%Trans Fat 0gCholesterol 95mg 32%Sodium 135mg 6%Total Carbohydrates 32g 12%Dietary Fiber 1g 4%Total Sugars 26gIncludes 24g Added Sugar 48%Protein 5gVitamin D 0 0%Calcium 36mg 2%Iron 2mg 10%Potassium 68mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include optional ingredients.
