Chocolate-almond souffle torte

12 Servings

Ingredients

Quantity Ingredient
1 cup Almonds; toasted and cooled
4 tablespoons Sugar
⅓ cup Sugar
2 tablespoons Vegetable oil
¾ cup Unsalted butter
½ cup Whipping cream
1 pounds Bittersweet chocolate; finely chopped
6 larges Eggs; separate and bring to room temperature
1 cup Whipping cream; chilled
2 tablespoons Amaretto
Powdered sugar
½ cup Sliced almonds; toasted

Directions

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 ½ c almonds and 2 tbsp sugar in processor. Pulse until nuts are finely ground. Transfer to a large bowl. Combine remaining ½ 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 ½ 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 ⅓ 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.

Recipe by: Bon Appetit - 2/97

Posted to TNT Recipes Digest, Vol 01, Nr 976 by Betsy Burtis <ebburtis@...> on Jan 30, 98

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