Chocolate-almond souffle torte
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Chocolate-almond souffle torte
  Chocolate    Souffles    Tortes  
Last updated 6/12/2012 1:16:04 AM. Recipe ID 45745. Report a problem with this recipe.
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      Title: Chocolate-almond souffle torte
 Categories: Chocolate, Desserts
      Yield: 12 Servings
 
      1 c  Almonds; toasted and cooled
      4 tb Sugar
    1/3 c  Sugar
      2 tb Vegetable oil
    3/4 c  Unsalted butter
    1/2 c  Whipping cream
      1 lb Bittersweet chocolate;
           -finely chopped
      6 lg Eggs; separate and bring to
           -room temperature
      1 c  Whipping cream; chilled
      2 tb Amaretto
           Powdered sugar
    1/2 c  Sliced almonds; toasted
 
  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 1/2 c almonds and 2 tbsp sugar in processor. Pulse until nuts
  are finely ground. Transfer to a large bowl. Combine remaining 1/2 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 1/2 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 1/3 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 




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Recipe ID 45745 (Apr 03, 2005)

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