Chocolate Citrus Almond Torte
Leo Gong
The combination of chocolate, orange, and almonds in this recipe is a classic. Prep and Cook Time: 1 hour, 45 minutes, plus cooling time.
How to Make It
Step 1
1
Preheat oven to 350°. Coat a 10-in. springform pan with cooking spray.
Step 2
2
In a food processor, pulse almonds and bittersweet chocolate until finely ground. Add cocoa and pulse to combine.
Step 3
3
In a medium bowl, whisk together egg yolks, sugar, orange juice, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.
Step 4
4
In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.
Step 5
5
Gently fold whites into chocolate mixture, then pour into the prepared pan.
Step 6
6
Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like.
Step 7
7
Note: Nutritional analysis is per serving.
Ingredients
1 1/4 cups whole blanched almonds, toasted
8 ounces good-quality bittersweet chocolate, coarsely chopped
1/2 cup unsweetened cocoa powder, plus more for dusting cake
6 large eggs, separated
1 cup sugar
1/2 cup orange juice
1 tablespoon grated fresh orange zest
2 teaspoons grated fresh lemon zest
14 tablespoons butter, melted
1/2 teaspoon salt
Directions
Step 1
1
Preheat oven to 350°. Coat a 10-in. springform pan with cooking spray.
Step 2
2
In a food processor, pulse almonds and bittersweet chocolate until finely ground. Add cocoa and pulse to combine.
Step 3
3
In a medium bowl, whisk together egg yolks, sugar, orange juice, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.
Step 4
4
In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.
Step 5
5
Gently fold whites into chocolate mixture, then pour into the prepared pan.
Step 6
6
Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like.
Step 7
7
Note: Nutritional analysis is per serving.
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