This is the moist, nice and yummy flourless cake that I totally love.
I find myself making this chocolate almond torte when I really want to eat the chocolate as much as I could. I love this chocolate cake, especially the moist texture and it is wonderfully rich chocolate flavor. One thing that is unique in this almond torte cake is that the ground almonds are used instead of the flour in this cake. The ground almonds add a subtle almond flavor as well as a pleasant coarseness to the torte cake’s texture.
When you make this type of cake you will notice that during baking, the torte will rise and the surface will become all cracked and crisp. However, as the cake cool the torte shrinks and it leaves a crater like top. I love how the crisp outside crust is the perfect contrast to the moist interior of the cake. But don’t worry if the pieces of the crust fall of. That is what is so great about the cake, how rustic it looks. So just go ahead and press any fallen pieces back into place.
The torte cake is very simple and you can make it in the same day you want to serve it, result in a wonderfully soft and nice cake with a strong chocolate flavor. But I think the best way to eat the cake is place the cake in the fridge over overnight before it’s served. The moist and smooth texture of the cake is the great things about this cake. The torte almond cake is excellent served plain either just dusting with powder sugar or sweet cocoa powder.
This is a simple and easy cake to make. Like you make the cakes in general, all you need to do is place the almond with a sugar in food processor and process them until everything is well ground. Then in another mixing bowl, melt the chocolate and butter in a medium saucepan of simmering water. Once the chocolate melted allow to cool to room temperature. Then beat the egg yolk until light and fluffy and mix with the melted chocolate along with the ground almond mixture and gently fold them together just until everything is well combined.
In another bowl of your mixer beat together the egg whites until soft peaks form and gradually add with the sugar and continue to beat it. And finally fold the egg white with the cake batter jus until incorporated. Once you have done with the batter, now time to pour the batter into the pan and bake it to the oven just until the cake is cooked well. Or you can also test whether your cake is ready to remove or by inserting the toothpick to the center of the cake and it comes out clean when you press them slightly.
After the cake is cooked well, remove it from the oven and transfer the cake on the wire rack to help the cake cool faster. Once your cake is cool to room temperature, invert it into the serving plate. If the cake isn’t immediately served, you can place it to the fridge for about 2 hours or overnight just to make the cake sit. Then you are ready to serve it.
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Once you get the cake released, place it on the serving plate and put it in the fridge to set the cake. So when you cut and eat it, you’ll find a good result of the cake.
Don’t forget to share this special cake recipe and let me know what you think on the comment section below!
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