Roopa
I had to bake something for a birthday and for some gluten free people on the same day, so I decided to make two almond tortes that I adapted from this StyleSweetCA recipe. While making it, there were a few parts that didn’t look how I envisioned them, so I’d probably tweak some proportions next time. That said, it probably doesn’t matter too much if they taste acceptable!
2 X 6″ CHOCOLATE ALMOND TORTES (adapted from StyleSweetCA.com )
INGREDIENTS
- 230 g dark chocolate, chopped
- 224 g butter, softened, cubed
- 240 g ground almonds
- 125 g granulated sugar
- 100 g egg yolks (5 yolks)
- 150 g egg whites (5 whites)
- 75 g granulated sugar
- 1 cup whipping cream
- 1 tbsp. Amaretto
DIRECTIONS
- Line 2 x 6″ cake rings with parchment paper on the bottom and place on a baking sheet. Preheat oven to 350F.
- Melt chocolate over a bain marie.
- Melt butter into the melted chocolate. Mix in the ground almonds.
- In a mixer, whip together the sugar and egg yolks to create a sabayon.*
- While the sugar and egg yolks are mixing, whip the whites until they have volume, and gradually mix in the remaining sugar to create a meringue.
- Fold the sabayon and then the meringue into the almond mixture.
- Divide the batter equally between the two pastry rings.
- Bake until a toothpick comes out mostly clean (~45 – 70 minutes)
Notes:
- I divided the sugar between the whites and the yolks without much thought, and I used too much with the yolks. It formed more of a marshmallow paste than a sabayon. Next time, I would put 150 g with the meringue, and 50 g with the sabayon.
- Once the sugar is added to the eggs, be sure to start mixing immediately
