Torta di cioccolato
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Vanilla wafers | |
| ¾ | cup | Semi-sweet chocolate chips |
| ½ | cup | Ground almonds |
| 6 | Eggs, separated | |
| ¾ | teaspoon | Cream of tartar |
| 1 | cup | Butter |
| 1 | cup | Sugar |
| ½ | cup | Flour, all-purpose |
| 1 | tablespoon | Almond liqueur or almond extract |
| Confectioner's sugar (optional) | ||
Directions
Calories per serving: Number of Servings: 0 Fat grams per serving:
: Approx. Cook Time: 0:45 Cholesterol per serving: Marks: *DIRECTIONS*
Place wafers, chocolate chips and almonds in blender or food processor container. cover and blend at medium speed until ingredients are finely ground and evenly combined. Set aside. In large mixing bowl, at high speed, beat egg whites with cream of tartar until stuff but not dry, just until whites no longer slip when bowl is tilted. Set aside. In small mixing bowl, at medium speed, beat together butter and sugar until light and fluffy. Beat in egg yolks until well blended. Gradually beat in reserved wafter mixture, flour and flavoring until thoroughly combined. Gently fold in about 1 cup of the reserved beaten whites. Gently but thoroughly, fold yolk mixture into remaining beaten whites. Pour into greased 9x13-in springform pan. Bake in preheated 350 F oven until knife inserted near the center comes out clean, about 45 minutes. Cool on wire rack. Remove rim of pan. Dust top of cake with confectioner's sugar, if desired.