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Chocolate-Almond Torte





Yields
Makes 10 servings

Rich, dense, and a bit chewy. Buckwheat flour gives this torte a nutty flavor. Prep and Cook Time: 50 minutes.

Chocolate-Almond Torte




Noel Barnhurst
 1 1/2 cups sliced almonds
 6 tablespoons butter
 3/4 cup sugar
 4 large eggs, separated
 6 ounces semisweet chocolate, melted and cooled
 2 teaspoons vanilla extract
 1/2 cup buckwheat flour
 1/4 teaspoon salt
Step 1
1

Preheat oven to 350°. Butter and flour a 9-inch cake pan. In a food processor, pulse almonds until finely ground.

Step 2
2

In a large bowl, with a mixer on medium-high speed, beat butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate, vanilla, and almonds. Beat thoroughly. Gently mix in buckwheat flour.

Step 3
3

In a medium bowl, whisk egg whites until foamy. Add salt and whisk until soft, glossy peaks form. Whisk in remaining 1/4 cup sugar. Gently fold one quarter of the beaten egg whites into the batter, then fold in remaining whites. Pour batter into pan.

Step 4
4

Bake until a knife inserted in center comes out clean, about 30 minutes. Let cool in pan on a rack for 10 minutes, then invert out onto a plate and cool completely.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories342
% Daily Value *
Total Fat 22g29%

Saturated Fat 8.9g45%
Cholesterol 104mg35%
Sodium 163mg8%
Total Carbohydrate 34g13%

Dietary Fiber 2.4g9%
Protein 6.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.