Sunday, March 15, 2009

Chocolate-Almond Torte

Rich, dense, and a bit chewy. Buckwheat flour gives this torte a nutty flavor. Prep and Cook Time: 50 minutes.

Makes 10 servings
* 1 1/2 cups sliced almonds
* 6 tablespoons butter
* 3/4 cup sugar
* 4 large eggs, separated
* 6 ounces semisweet chocolate, melted and cooled
* 2 teaspoons vanilla extract
* 1/2 cup buckwheat flour
* 1/4 teaspoon salt

1. Preheat oven to 350°. Butter and flour a 9-inch cake pan. In a food processor, pulse almonds until finely ground.

2. In a large bowl, with a mixer on medium-high speed, beat butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate, vanilla, and almonds. Beat thoroughly. Gently mix in buckwheat flour.

3. In a medium bowl, whisk egg whites until foamy. Add salt and whisk until soft, glossy peaks form. Whisk in remaining 1/4 cup sugar. Gently fold one quarter of the beaten egg whites into the batter, then fold in remaining whites. Pour batter into pan.

4. Bake until a knife inserted in center comes out clean, about 30 minutes. Let cool in pan on a rack for 10 minutes, then invert out onto a plate and cool completely.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 342 (58% from fat)
Protein: 6.9g
Fat: 22g (sat 8.9)
Carbohydrate: 34g
Fiber: 2.4g
Sodium: 163mg
Cholesterol: 104mg

source by:
recipes by:Betty Jean Nichols, Eugene, OR, Sunset
photo:Noel Barnhurst


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