Almond Fudge Torte
|Instant coffee powder||1 Teaspoon|
|Hot water||2 Tablespoon|
|Semi sweet chocolate||4 Ounce, melted|
|Eggs||3 Large, separated|
|Butter/Margarine||1⁄4 Pound (At Room Temperature, 1/2 Cup)|
|Sugar||3⁄4 Cup (12 tbs)|
|Almond paste||2 Ounce, crumbled or shredded|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chocolate glaze||1⁄2 Cup (8 tbs)|
Dissolve coffee in hot water.
Stir in melted chocolate.
In a large bowl, beat egg whites with an electric mixer on high speed just until they hold stiff, moist peaks.
In another bowl, beat butter and sugar until creamy.
Beat in almond paste until thoroughly blended.
Mix in egg yolks, chocolate mixture, and flour.
Fold in beaten egg whites, about 1/3 at a time, just until blended.
Spread batter in a greased, cocoa-dusted 8-inch-diameter cake pan and bake in a 350° oven until lightly browned, about 30 minutes (do not overbake).
Let cool in pan on a rack for about 10 minutes, then invert from pan onto a serving dish and let cool thoroughly.
Spread glaze over top and sides.
Let stand until glaze is hardened—2 to 4 hours at room temperature, 10 to 15 minutes in the refrigerator.
If made ahead, cover and refrigerate for up to 2 days.
Bring to room temperature before serving.
Cut into small wedges to serve.