Or better known as Italian chocolate-almond torte in English.
When i first saw its ingredients, i almost couldn’t believe my eyes!
No butter or oil!
How is it possible?
Can meh, i asked myself.
AND, neither egg yolks nor flour too!
So totally healthy and full of goodness, i thought.
Since i’ve got more than 1 cup of frozen egg whites in the freezer for the longest time, i decided to give the recipe a go. After all, if i don’t, i’d never know if the recipe works.
And it does!
Beautifully too if you will.
“The torte is rich and quite sophiscated, yet simple to make. Lots of ground, rather than melted, unsweetened chocolate and plenty of almonds folded into egg whites produce a uniquely moist, rich torte with a nutty texture but without the dense heaviness you might expect.”
There.. the book says it all.
Instead of using the almond meal from Phoon Huat, i blended it (the blanched almonds) myself, so that i could agar how fine i want it to be. I figure that if i were to use the almond meal, there will not be any interesting texture which i’d be hoping to have.
No pain (hardwork/extra work), no gain! ;)
Honestly, i’ve never felt so ‘guilt-free’ ever when it comes to indulging in desserts.
For the first time, i did :P
Check out the recipe and try if you’re keen ;)
from Pure Dessert, Alice Medrich.
1 cup (5 ounces) unblanched or blanched whole almonds
7 ounces good-quality unsweetened chocolate, roughly chopped
1 cup sugar
1/8 teaspoon salt
7 large egg whites (1 cup)
1/4 teaspoon cream of tartar
Powdered sugar or unsweetened cocoa powder for dusting
Sweetened whipped cream for serving (optional)
Position a rack in the lower third of the oven and preheat the oven to 350°F. Grease the sides of the springform pan and line the bottom with parchment paper.
Combine the almonds. chocolate, 1/2 cup of the sugar, and the salt in a food processor and pulse until the almonds and chocolate are very finely chopped but not completely pulverized. Set aside.
In the clean dry bowl of a stand mixer or using a hand-held mixer and a large bowl, beat the egg whites with cream of tarter until soft, moist peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar and continue to beat until the egg whites are stiff but not dry. Add one-third of the nut mixture to the egg whites and fold in with a large rubber spatula until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest of the nuts.
Scrape the batter into the prepared pan and spread it evenly. Bake until the torte has risen and is golden brown on top and a toothpick inserted in the center of the cake comes out clean, or with a little melted chocolate, 25 to 30 minutes. Set the pan on a rack to cool for 10 minutes. Remove the sides of the pan and invert the cake onto the rack. Remove the bottom of the pan and then the parchment liner. Turn the cake right side up and cool completely. Cover or wrap tightly, and store for up to 3 days at room temperature.
To serve, transfer the cake to a serving plate. Dust with powdered sugar or cocoa, and serve slices with a dollop of whipped cream, if desired.
To serve it to the boys, i added not only 1 scoop of vanilla ice cream to the top of the warm torte, i also added whipped cream and homemade choc fudge!
ps : the next time i bake this, i’d cut down the sugar to 3/4 cup instead ;)