Diane's Chocolate Torte
½ pound butter
½ pound bittersweet chocolate, excellent quality such as Valrhona
6 egg yolks
1 cup sugar, divided
2 teaspoons almonds, ground fine
4 teaspoons cake flour
6 egg whites
- Preheat oven to 325°F.
- Melt the chocolate and butter together in a double boiler, or a mixing bowl over a water bath with simmering water.
- Combine the egg yolks and ⅔ cup sugar. Whisk until the egg mixture is pale yellow. Whisk the butter/chocolate mixture into the egg yolk mixture.
- Combine the cake flour and very finely ground almonds. You can grind almonds in your food processor or finely chop them and sift for the finer crumbs. With a rubber spatula, gently fold the flour/almond mix into the chocolate batter.
- Whip egg whites and remaining ⅓ cup sugar to soft peaks. Gently stir a third of the egg whites into the batter in order to loosen the batter. Then gently fold in the rest of the egg whites.
- Spray a 9-inch cake pan with non-stick spray. Pour the batter into the pan and bake until center is creamy and the top is crackly and the top is nice and round all the way to the center of the cake. Remove and let it cool for at least a couple of hours.
- Serve with soft whipped cream and any seasonal fruit such as raspberries.
Recipe courtesy of Diane Peterson, adapted from Bruce Riezenman, the Chef/Owner of Park Avenue Catering. Voted Best Dessert pairing at the 2014 Food Pairing Challenge.