The best delicious Chocolate-almond Souffle Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate-almond Souffle Torte recipe today!
Hello my friends, this Chocolate-almond Souffle Torte recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate-almond Souffle Torte is amazingly delicious, and addictive, everyone will be asking for more Chocolate-almond Souffle Torte.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate-almond Souffle Torte.
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1 c Almonds; toasted and cooled
4 tb Sugar
1/3 c Sugar
2 tb Vegetable oil
3/4 c Unsalted butter
1/2 c Whipping cream
1 lb Bittersweet chocolate;
-finely chopped
6 lg Eggs; separate and bring to
-room temperature
1 c Whipping cream; chilled
2 tb Amaretto
Powdered sugar
1/2 c Sliced almonds; toasted
Position rack in center od oven and preheat to 350F. Butter and flour 9″
springofrm pan. Shake out excess. Line bottom of pan with parchment paper;
butter paper.
Combine 1/2 c almonds and 2 tbsp sugar in processor. Pulse until nuts are
finely ground. Transfer to a large bowl. Combine remaining 1/2 c almonds
and oil in processor. Process until mixture is thick and pasty (similar to
peanut butter), scraping bowl frequently, about 3 minutes.
Stir butter and 1/2 c whipping cream in large saucepan over medium heat
until butter melts and mixture simmers. Remove from heat. Add chocolate and
whisk until smooth. Stir in both almond mixtures. Cool slightly.
Using electric mixer, beat egg whites in large bowl until soft peaks form.
Gradually add 1/3 c sugar and beat until stiff peaks form. Beat egg yolks
in another large bowl until very pale and thick, about 5 minutes. Gradually
beat chocolate mixture into eg yolks. Fold in egg whites in 3 additions.
Pour batter into prepared pan. Bake cake until sides crack and puff and
tester inserted in center comes out with moist batter attached, about 35
minutes. Transfer cake to rack. Cool cake to room temperature, about 2
hours (center will fall slightly as cake cools). (Can be prepared 4 days
ahead. Cover and refrigerate.)
Beat chilled cream, amaretto and remaining 2 tbsp sugar in large bowl until
soft peaks form.
Run small sharp knife around pan sides to loosen cake. Release pan sides.
Dust cake with powdered sugar. Sprinkle toasted almond slices around top
edge of cake. Serve chilled or at room temperature with whipped cream.
NOTES : Enjoy this dessert at room temperature if you like a creamy texture
similar to that of a souffle, or serve the cake cold if you prefer a dense,
fudgy texture.
Yields
12 Servings
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