italian dessert recipes

Chocolate Torte Recipe

"Elegantly simple"




chocolate torte recipe This chocolate torte recipe is like a brownie on steroids. Although it looks elegant and white table cloth worthy - don't be fooled!

The ground almonds give this an authentic Italian cake flavor with that typical dense texture expected in tortes! It's rich, rich RICH! It's pretty much a brownie torte!

Not for the fainthearted. Standby with a glass of milk or a shot of amaretto if you dare.


One thing to note. Although my kids LOVE this, it won't disappear quickly because of it's richness. One small slice is truly satisfying. *WOW* That sounded like a commercial.





Chocolate Torte Recipe

Seriously dense and rich - fair warning!


* 1 3/4 sticks (7/8 cup) unsalted butter

* 7 ounces (1 1/4 cups) blanched whole almonds

(See how to blanch almonds)

* 6 ounces fine-quality bittersweet chocolate (not unsweetened)

* 4 large eggs

* 1 cup granulated sugar





Procedure



* Preheat oven to 350° F. and butter a 10-inch cake pan or springform pan and cut wax paper to fit on bottom of the pan.
Seriously, don't skip the wax paper unless you want a good cry later.

* Melt butter and cool.

* In a food processor finely grind together almonds and chocolate.

* Separate eggs.

* In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale.

* Beat in almond mixture and butter.

* In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks.

* Whisk one fourth of egg whites into almond mixture.

* Fold in remaining whites gently but thoroughly and spread batter evenly in pan.

* Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan.

* Cool and invert. See invert tips below!



Found on epicurious. I didn't have to change a thing. They had it down perfect! Just like my grandma used to make.






Can I substitute the ground almonds?



Not really. That is what makes this an Italian torte and not a "plain ole torte". Too, this chocolate torte recipe relies on the ground almonds for the unique texture.

Trying to figure out what do if you blanch too many almonds? There are plenty of Italian dessert recipes that will use them! Here are a few of them:



Worried about getting the torte to invert?



For this chocolate torte recipe to invert - look good, stay in place - follow these steps:

  • Cool torte on a rack 5 minutes.
  • Invert onto another rack.
  • Bottom side will be up - cool completely
  • THEN invert torte onto a plate.


  • NOTE: I serve it on my spring form pan after I pull the side away. Not a gorgeous presentation but my family wants it "now". Too this serves wonderful warm!



    What is considered a "good" chocolate?

    Let's talk about garbage chocolate. These would be the type of chocolate you wouldn't want to use in this chocolate torte recipe:

  • chocolate from a *dollar store*


  • chocolate past the expiration date


  • a chocolate that is showing gray (from getting hot and then firming up again)


  • I used Hershey's Special Dark. Honestly, I'm not real fond of it. It was rather bland. I have a few other brands I like, but Hershey's was handy. I had it for munching on, and lesson learned. Just because it's here, doesn't mean I can't wait to get what I really feel will work the best.

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    Back to the top of this Chocolate Torte Recipe



    Lisa Gianotti Superbowl Sunday is coming up! The best Italian Dessert Recipes for a party like this are ones that are:

    FAST

    Finger Foodish (not big hunky sticky globs of gooey-ness that get on your furniture)

    And freeze-aheads

    A couple of my favs for this are Cappucino Cookies (lots like choc chips but with a twist)

    Anisette Cookies (Always on the top 5)

    Rum Balls (Gingersnaps and Rum)

    Let's not for get the drinks to go with the beer that will be present! Check out my Italian drinks section for that.

    Lisa


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    Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.