LIDIA BASTIANICH'S ALMOND TORTE WITH CHOCOLATE CHIPS
Steps:
- Preheat oven to 350 degrees. Butter and flour the bottom and sides of a 10-inch springform pan. Sift together the all-purpose flour, baking powder, and salt onto a piece of parchment.
- In a mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, about 2 minutes. At medium speed, add the eggs one at a time, mixing each in thoroughly before adding the next, and scraping down the sides of the bowl as needed. Beat in the lemon zest and almond extract, then raise the speed to high and beat the batter until very light, a minute or more. At low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour. Scrape the bowl, and mix in the remaining flour and almond flour. Beat briefly at medium speed to make a smooth batter. At low speed, mix in the chocolate chips just until evenly distributed. Scrape the batter into the prepared pan, and spread it in an even layer. Scatter the sliced almonds all over the top.
- Bake, rotating the pan halfway through the baking time, until the cake is golden brown on top and a knife inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for about 10 minutes on a wire rack. Run the blade of a paring knife around the edge of the cake, then open the spring and remove the side ring. Cool the cake completely before serving. Cut it into wedges, and serve.
CHOCOLATE-ALMOND TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
- Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
- Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
- In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.
ALMOND TORTA WITH CHOCOLATE CHIPS RECIPE - (4.4/5)
Provided by sandycon
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven, and heat to 350°F. Butter and flour the bottom and sides of a springform pan. Sift together the all-purpose flour, baking powder, and salt. Cream the butter and sugar in a mixer at medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time. Beat in the lemon zest and almond extract, then raise the speed to high and beat the batter until very light, a minute or more. At low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour. Beat briefly at medium speed to a smooth batter, then, again on low speed, mix in the chocolate chips, just until evenly distributed. Pour the batter into the prepared pan and spread it to an even layer. Sprinkle the almonds over the top. Bake the trot for 45 minutes, rotating the pan about halfway through the baking time. The cake is done when the top is golden brown and a knife inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack. Run a knife around the edge of the cake, open the sprint and remove the side ring. Cool the cake completely before serving. Cut the cake in wedges and dust with confectioners' sugar or serve with whipped cream, ice cream or zabaglione.
ALMOND TORTA WITH CHOCOLATE CHIPS
Make and share this Almond Torta With Chocolate Chips recipe from Food.com.
Provided by Linky
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter and flour 10 inch springform pan.
- Sift together flour, baking powder and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Beat in lemon zest and almond extract, then increase speed to high and beat batter until very light.
- At low speed, mix in half of flour mixture, beating until just incorporated; beat in half almond flour. Scrape bowl and repeat. Beat at medium until batter is smooth.
- Add chocolate chips and mix on low just until evenly distributed.
- Spread batter into prepared pan. Smooth surface and scatter sliced almonds on top.
- Bake for 45 minutes; rotate pan halfway through. Bake until cake is golden.
- Cool in pan for 10 minutes on a wire rack. Run knife around edge of cake and remove ring.
- Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 519.3, Fat 34.2, SaturatedFat 18.6, Cholesterol 154, Sodium 340.2, Carbohydrate 49.3, Fiber 2.4, Sugar 29.7, Protein 7.8
CHOCOLATE CHIP ALMOND COOKIES
My husband likes the flavor and texture of these cookies. Milk chocolate chips and sliced almonds make them deliciously different. My mother-in-law shared the recipe with me.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts :
CHOCOLATE ALMOND TORTE
Categories Cake Chocolate Dessert Bake Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
- Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
ALMOND CHOCOLATE TORTE
This no-bake chocolate dessert from Rhonda Lanterman of Terrace, British Columbia has a tasty almond crust and smooth fluffy filling that's almost like a mousse. "It's so simple to make ahead of time and so delicious," she says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly. , In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. , Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Nutrition Facts :
FLOURLESS CHOCOLATE & ALMOND CAKE
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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