I have a lot of blogging catching up to do. Hopefully once my thesis is turned in there will be more time for blogging. For now I am going to share a wonderful chocolate almond torte recipe from the Bon Appétit May 2002 issue that I made for my mom's birthday two weeks ago. The recipe is simple and the cake is wonderfully moist. There is no flour in the recipe so the cake is dense, but not as dense as a chocolate-only flourless cake. The almonds make for a looser texture. The next time I make the recipe I think I may leave out the almond extract. I don't think it is needed. Also, I would like to try orange peel instead of lemon peel. My aunt already tried it and really liked it.
1 1/2 c. blanched slivered almonds
1 c. sugar
8 oz. bittersweet or semisweet chocolate, chopped
5 large eggs, separated
1/2 teasp. almond extract
1/2 teasp. grated lemon peel
1/2 c. (1 stick) unsalted butter, melted, cooled
1/4 teasp. salt
Powdered sugar
Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 c. sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 c. sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 sec.; stir into almond mixture. Using electric mixture, beat egg yolks and remaining 1/3 c. sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 min. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additioons. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 min. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
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