Chocolate Toasted Almond Torte

Name: Chocolate Toasted Almond Torte
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 10
Cuisine: Global
Ingredients: 227 grams fine quality bittersweet chocolate, chopped; 142 grams cup blanched almonds; 158 milliliters well-stirred coconut milk; 5 larges eggs, separated, at room temperature for 30 minutes; 79 milliliters matzoh cake meal; 1 teaspoons potato starch; 1 teaspoons salt; 1 Sliced strawberries (about quart; 3 cups); 79 milliliters sugar; 1 teaspoon vanilla; 10 servings Vegetable oil for greasing pan

You can never have too many dessert recipes, so give Chocolate Toasted Almond Torte a try. This recipe serves 10. One serving contains 443 calories, 8g of protein, and 36g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, strawberries, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 hours. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 350°F with rack positioned in middle.

Equipment you will use

Oven

Grease spring-form pan and line bottom and sides with parchment (greasing pan will help parchment stick).

Equipment you will use

Frying Pan

Arrange almonds in a shallow baking pan and toast in oven until deep golden in color, about 15 minutes. Cool completely. Reduce oven temperature to 325°F.

Ingredients you will need

Almonds

Toast

Equipment you will use

Baking Pan

Oven

While nuts cool, place chocolate in a heatproof bowl and melt over a pot of simmering water, stirring occasionally. Cool chocolate to warm.

Ingredients you will need

Chocolate

Water

Nuts

Equipment you will use

Bowl

Pot

Place cooled almonds with matzoh cake meal, potato starch and salt in a food processor and pulse until finely ground. (Be careful not to grind to a paste.)

Ingredients you will need

Potato Starch

Almonds

Matzo

Salt

Equipment you will use

Food Processor

Whisk yolks, coconut milk, and vanilla into chocolate until smooth, then whisk in half of almond mixture until combined (mixture will be slightly grainy).

Ingredients you will need

Coconut Milk

Chocolate

Vanilla

Almonds

Egg Yolk

Equipment you will use

Whisk

Beat egg whites with a pinch of salt in the bowl of an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add sugar in a slow steady stream, beating, until whites hold stiff glossy peaks.

Ingredients you will need

Egg Whites

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Ingredients you will need

Chocolate

Sprinkle remaining almond mixture over the top and fold in gently but thoroughly until combined.

Ingredients you will need

Almonds

Pour batter into prepared pan, and bake until cake is firm to the touch and begins to pull away from sides (center will appear moist but will set once cool), 45 to 50 minutes.

Equipment you will use

Oven

Frying Pan

Transfer to a rack and cool 30 minutes, then remove sides of spring-form and parchment and cool completely. Invert cake on rack and remove bottom and parchment, then reinvert cake onto a serving plate.

Grind sugar and potato starch together in coffee/spice grinder until powdery.

Ingredients you will need

Potato Starch

Coffee

Sugar

Just before serving, sprinkle top with sliced almonds (if desired) and dust with powdered sugar. Enjoy with berries alongside.

Ingredients you will need

Powdered Sugar

Sliced Almonds

Berries

•Torte can be made 1 day ahead and kept loosely covered with foil at room temperature. Dust with sugar before serving.•If you are unable to find matzoh cake meal, finely grind regular matzoh meal in a coffee/spice grinder, then measure.

Ingredients you will need

Matzo

Coffee

Sugar

Equipment you will use

Aluminum Foil