Chocolate Almond Torte


Chocolate Almond Torte
You can never have enough chocolate or almonds for me, especially on Passover.
Recipe type: desserts
Serves: 8

  • ½ cup margarine, cut into pieces; more softened for the pan
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1-1/2 cups almonds, blanched if possible
  • ¾ cup sugar
  • 2 tablespoons red wine
  • 1 teaspoon vanilla extract
  • 6 eggs
  • ¼ teaspoon kosher salt

  1. Position a rack in the center of the oven and heat the oven to 350°F. Grease the bottom and sides of a 9-inch springform cake pan.
  2. Combine the chocolate and margarine in a large bowl set in a skillet of barely simmering water. Stir occasionally until melted and smooth, about 5 minutes. Remove the bowl from the skillet and set aside. Or melt in the microwave.
  3. Pulse the almonds in a food processor until finely chopped, about 10 one-second pulses; set aside ¼ cup. Add ¼ cup of the sugar to the almonds remaining in the processor and pulse until the mixture resembles damp sand, another 10 pulses. (Don’t overprocess or the mixture will become oily.) Stir into the chocolate along with the wine and vanilla.
  4. In a mixer, combine the remaining ½ cup sugar with the eggs and salt. Beat on medium-high speed until tripled in volume and the lifted beater leaves a ribbon on the surface of the mixture, about 5 minutes.
  5. Using a spatula, fold the chocolate-almond mixture into the eggs until no streaks remain. Transfer the batter to the prepared pan and sprinkle with the reserved almonds.
  6. Bake until the top is set and the cake doesn’t jiggle when you gently shake the pan, 25 to 30 minutes. Cool on a rack for 30 minutes. Run a knife around the edge of the pan, and remove the side. Cool completely before slicing and serving.