Chocolate Almond Tweed Torte 8.000

Scott Suchman for The Washington Post; cake plate from Salt & Sundry

Oct 19, 2015

Flourless chocolate cakes can be dense, but this one, named for its interior look, is light yet seems to have more chocolate flavor.

You'll need a 9-inch springform pan.

Serve slices with dollops of lightly sweetened whipped cream.

Make Ahead: The cake can be stored in an airtight container at room temperature for up to 3 days.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes one 9-inch cake

Ingredients
  • 1 cup (5 ounces) whole almonds, with or without skins
  • 7 ounces good-quality unsweetened chocolate, roughly chopped
  • 1 cup (7 ounces) granulated sugar
  • 1/8 teaspoon kosher salt
  • 1 cup egg whites (from 7 to 8 large eggs)
  • 1/4 teaspoon cream of tartar
  • Confectioners' sugar, for dusting

Directions

Position an oven rack in the lower third of the oven; preheat to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper, then grease the pan with cooking oil spray.

Combine the almonds, chocolate, 1/2 cup of the granulated sugar and the salt in a food processor; pulse until the almonds and chocolate look very finely chopped but not completely pulverized.

Combine the egg whites and cream of tartar in the clean, dry bowl of a stand mixer or handheld electric mixer; beat on medium speed until soft, moist peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup of granulated sugar, continuing to beat until the egg whites are stiff but not dry.

Add one-third of the nut mixture to the egg whites; use a large flexible spatula to fold it in by hand until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest.

Scrape the batter into the pan, spreading it evenly. Bake (lower rack) for 25 to 30 minutes, until the torte rises and is golden brown on top and a toothpick inserted in the center of the cake emerges free of batter, other than a little melted chocolate. Transfer to a wire rack to cool.

Serve at room temperature, dusted with confectioners' sugar.

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Recipe Source

Adapted from "Pure Dessert," by Alice Medrich (Artisan, 2007).

Tested by Bonnie S. Benwick.

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