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Rum Almond Torte

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  Bittersweet chocolate 7 1⁄2 Ounce, broken
  Butter 3⁄4 Cup (12 tbs)
  Eggs 4 , separated
  Sugar 3⁄4 Cup (12 tbs), sifted
  Vanilla 1 1⁄2 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Almonds 1⁄2 Cup (8 tbs), ground
  Cream of tartar 1 Pinch
  Rum glaze 1⁄4 Cup (4 tbs)

1) Melt chocolate and butter, stirring until smooth.
2) Beat egg yolks for 2 minutes while gradually adding 1/2 cup of sugar and vanilla. Beat into chocolate mixture.
3) Fold in flour and nuts.
4) Beat egg whites with cream of tartar until fluffy. Slowly add remaining 1/4 cup of sugar, beating until stiff peaks have begun to rise.
5) Blend 1 egg white into chocolate mixture. Fold in remaining 3 egg whites.
6) Pour into 10 inch pan lined with parchment paper. Bake at 375 degrees for 30-35 minutes or until sides separate from pan. Let cool.

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