Chocolate Almond Torte
IngredientsMakes 12 servings
1 1/2 cups slivered almonds, blanched
1 cup sugar
8 ounces chocolate chips
1/2 cup margarine, unsalted
1/2 teaspoon almond extract
1/2 teaspoon lemon zest
5 egg, separated
1/4 teaspoon salt
Powdered sugar, for topping
Preparation
Preheat oven to 350°degrees. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides.Melt margarine, chocolate and 1/3 cup sugar over double boiler; cool
Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground.
Add chocolate and mix until combined
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, add to chocolate almond mixture
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 and serve
