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Name: Chocolate Almond Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 oz Fine-quality bittersweet; ; and ground fine in; 1 1/2 Sticks unsalted butter;; 1/2 ts Freshly grated orange zest; 3/4 c Whole blanched almonds;; 1/2 c Sugar; 4 lg Eggs separated; 1 tb Kirsch; ; a food processor; ; cooled; ; broken into pieces; ; toasted lightly and

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INGREDIENTS

6 oz Fine-quality bittersweet
; and ground fine in
1 1/2 Sticks unsalted butter;
1/2 ts Freshly grated orange zest
3/4 c Whole blanched almonds;
1/2 c Sugar
4 lg Eggs ; separated
1 tb Kirsch
; a food processor
; cooled
; broken into pieces
; toasted lightly and

Servings

INSTRUCTIONS

MMMMM-----------------------ACCOMPANIMENTS---------------------------- Sweetened whipped cream Sour cherry compoteMMMMM----------------------FOR THE COMPOTE--------------------------- 1 c Dried sour cherries; -preferably ; unsweetened* (about ; 5 ounces) 1/2 c Kirsch 1/2 c Water 3/4 c Cherry jam or preserves; -(about 7 ounces) 1 Cinnamon stick; broken in -half A; (3-inch) strip ; orange zest *available at specialty foods shops To make the chocolate almond torte: Preheat oven to 350F. Line bottom of a buttered 9-inch cake pan (2 inches deep) or springform pan with a round of wax paper. Butter paper and dust pan with flour, knocking out excess. In food processor pulse almonds with 1 tablespoon sugar until just ground fine. (Do not grind to point when oil is released.) In a bowl with an electric mixer cream butter with 1/4 cup remaining sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in zest and kirsch. Stir almond sugar and chocolate into yolk mixture (mixture will be very thick). In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 3 tablespoons sugar in a stream, beating until whites just hold stiff peaks. Fold one third whites into yolk mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into prepared pan and smooth top. Bake torte in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. (Torte will fall slightly and continue to set as it cools.) Cool torte in pan on a rack and remove from pan. Torte may be made 1 day ahead and chilled, covered. Let torte come to room temperature before serving. Sprinkle torte with confectioners sugar and serve with whipped cream and compote. To make the compote: In a small saucepan simmer all ingredients, covered, 5 minutes. Remove pan from heat and let mixture stand, covered, 10 minutes. Remove cover and cool completely. Compote may be made 2 days ahead and chilled, covered. Let compote come to room temperature before serving. Serves 6. Gourmet October 1994

NOTES

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Chocolate Almond Torte

6 oz Fine-quality bittersweet
 ; and ground fine in
1 1/2 Sticks unsalted butter;
1/2 ts Freshly grated orange zest
3/4 c Whole blanched almonds;
1/2 c Sugar
4 lg Eggs separated
1 tb Kirsch
 ; a food processor
 ; cooled
 ; broken into pieces
 ; toasted lightly and

MMMMM-----------------------ACCOMPANIMENTS----------------------------           Sweetened whipped cream           Sour cherry compoteMMMMM----------------------FOR THE COMPOTE---------------------------      1 c  Dried sour cherries;           -preferably           ; unsweetened* (about           ; 5 ounces)    1/2 c  Kirsch    1/2 c  Water    3/4 c  Cherry jam or preserves;           -(about 7 ounces)      1    Cinnamon stick; broken in           -half           A; (3-inch) strip           ; orange zest   *available at specialty foods shops    To make the chocolate almond torte:    Preheat oven to 350F. Line bottom of a buttered 9-inch cake pan (2  inches deep) or springform pan with a round of wax paper. Butter  paper and dust pan with flour, knocking out excess.    In food processor pulse almonds with 1 tablespoon sugar until just  ground fine. (Do not grind to point when oil is released.)    In a bowl with an electric mixer cream butter with 1/4 cup remaining  sugar until light and fluffy. Beat in yolks, 1 at a time, beating  well after each addition, and beat in zest and kirsch. Stir almond  sugar and chocolate into yolk mixture (mixture will be very thick).  In another bowl with cleaned beaters beat whites until foamy and add  a pinch salt and remaining 3 tablespoons sugar in a stream, beating  until whites just hold stiff peaks. Fold one third whites into yolk  mixture to lighten and fold in remaining whites gently but  thoroughly. Pour batter into prepared pan and smooth top.    Bake torte in middle of oven 45 to 55 minutes, or until it begins to  pull away from side of pan. (Torte will fall slightly and continue to  set as it cools.) Cool torte in pan on a rack and remove from pan.  Torte may be made 1 day ahead and chilled, covered. Let torte come to  room temperature before serving.    Sprinkle torte with confectioners sugar and serve with whipped cream  and compote.    To make the compote:    In a small saucepan simmer all ingredients, covered, 5 minutes.  Remove pan from heat and let mixture stand, covered, 10 minutes.  Remove cover and cool completely. Compote may be made 2 days ahead  and chilled, covered. Let compote come to room temperature before  serving. Serves 6.    Gourmet October 1994

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Nutrition

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Serving Size: 1 Serving (1468g)
Recipe Makes: 1 servings

Calories: 3396
Calories from Fat: 1348 (40%)

Amt Per Serving		% DV

	Total Fat 149.8g	200 %
	Saturated Fat 60.8g	304 %
	Monounsaturated Fat 54.8g
	Polyunsanturated Fat 15.3g
Cholesterol 4230mg		1302 %
Sodium 1418.5mg		49 %
Potassium 1959.2mg		52 %
Total Carbohydrate 413.6g		122 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 403.7g
Protein 132.9g		190 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3396

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