Craving a rich and sophisticated dessert? This chocolate torte with almonds and raspberries just might do the trick.
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It’s said that what we see when we look at food is fifty percent of our response. Following that line of thought, a movie about food can leave a memorable impression in our mind, either way.
I personally find there is something magical about food-related movies, though they normally stray from the realities of real food, whether in the preparation, un-messy surroundings, time frames or many other details. But what it never fails to do is entice us into a world of aroused senses. Again, either way.
Today we’re sharing recipes inspired by movies with the Sunday Supper group, and the lovely and very talented Heather, of Girlichef, is the host. After the recipe, there is a terrific list of recipes. You´ll probably find your favorite food-related movies in them.
The past few weeks have been an unexpected whirlwind, and my first idea for this theme was a very different one. But being short on time and with a not completely recovered kitchen, I dug into my files and found this little gem of a cake, which of course reminded me of the movie Chocolat right away.
The movie centers around a woman who opens a chocolate shop in a little town and changes the lives of the people through her chocolate creations. There is love in her work, and it shows.
Btw, this is a movie not to be missed, with enough chocolate and emotions to last you for a while.
Btw, this is a movie not to be missed, with enough chocolate and emotions to last you for a while.
Flourless chocolate tortes, such as this one, need to be made with love and care, due to the lack of starch. So much depends on the egg whites, the folding and the baking.
It needs attention, many bowls, beaters, and a gentle hand. The result is according to the work.
A not too sweet cake, with a deep chocolate flavor, some texture from the almonds and a wonderful tang from the fresh raspberries. Do you want to add whipped cream? Go ahead. I like my flourless chocolate tortes as plain as possible. But that´s me.
Would I serve this if I had a chocolate shop? Absolutely. Will it change people’s lives when they are it? I sure hope so.
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Ingredients
- 6 oz. 170g bittersweet chocolate, finely chopped
- 2 teaspoons coffee powder
- ¼ cup coffee liqueur (I used Kahlua)
- 6 oz. 170g unsalted butter, softened
- 13 Tbs 185g sugar
- 6 large eggs (separated)
- ¼ teaspoon salt
- 6 oz. 170g toasted almonds, finely ground
- 1 cup fresh raspberries (to serve)
- Confectioners’ sugar (for dusting)
Instructions
- Preheat oven to 375ºF / 190ºC. Butter/spray and flour a 9-inch (24cm) springform pan.
- Melt the chocolate in a bowl over a double boiler or in the microwave. Mix in the coffee powder and liqueur. Reserve.
- In a large bowl, beat the butter until creamy. Slowly add 11 Tbs sugar and beat until the mixture is light and very creamy. Scrape the sides of the bowl as needed.
- Add the egg yolks, one or two at a time, beating well between each, and beating an extra minute after the last one. Fold in the almonds and chocolate mixture, in a few additions each, using a spatula.
- In another large bowl with an electric mixer or the bowl of a stand mixer, beat the egg whites with the salt until the begin to stand in soft peaks. Add the remaining 2 Tbs sugar and beat until glossy and stiff.
- With a spatula, add a few tbs of the whites into the chocolate mixture and mix. Add the rest of the whites in 2 or 3 additions, mixing careful but thoroughly.
- Pour into prepared pan, turn down the oven to 350ºF / 180ºC and bake for 15 minutes.
- Turn down the oven to 325ºF / 160ºC and bake for another 45 minutes; turn the oven down to 300ºF / 150ºC and bake for 15 to 20 more minutes, until a tester in the center comes out dry.
- Turn off the oven and leave the cake in the oven, with the door ajar for another 30 minutes.
- Transfer to a wire rack and cool, in the pan, to room temperature.
- When ready to serve, slide a flat knife or spatula around the sides, release the springform and carefully transfer to the serving plate.
- Dust with confectioners’ sugar and serve with the raspberries.
barely adapted from Chocolate Cake, by Michele Urvater
I am so glad things are starting to get back to normal for you. What an amazing looking dense, delicious and decadent cake. You always satisfy, great post!!
Your torte looks so delicious, especially with the raspberries – I love that it was inspired by Chocolat too!
I'm glad things are slowly getting better – what a nightmare that must have been. I hope everything is sorted soon. This torte looks absolutely delicious – I am always looking for new GF recipes to try and this is going straight to the top of the list!
This looks amazing! I love raspberries with chocolate too. Yum all the way around 🙂
I am so happy my friend that things are getting better for you 😀
Lovely looking cake perfect to celebrate with!
Cheers
Choc Chip Uru
Just lovely! Such a beautiful torte and incredible photos as always.
Pleased to hear things are getting better! My husband adores chocolate, the darker and richer all the better.
A must make dessert my my favorite chocolate lover!
I like the moist that almonds give to cake mixes. And the combination of chocolate and raspberries is also wonderful.
Your torte looks amazing Paula! I love flourless cakes such as this. And the almond adds such a great dimension to the flavors! Magnifico!
So glad to hear that you are doing better! It's a process I'm sure but there is always light at the end of the tunnel. This torte looks amazing! I always love my desserts as is – no whipped cream or ice cream – because I want to enjoy the flavors of the actual treat.
Well, it could change my life just looking at it – holy cow, it looks amazing, Paula! I love that in the midst of all that is happening, you could bake this beautiful torte. And Chocolat is one of my favorite movies, so this is just perfection.
This looks so good – I really love gluten free cakes that require no flours at all. I think they're tasty and tend to turn out consistently better than their flour-ed counterparts!
I always thought about opening a choco shop but then its too hot here so we opened up a pastry. Anyway, I totally enjoyed reading your post Paula and your chocolate cake looks like a classic that my french grandmother would make. I bet it tastes heavenly!
Paula I am sorry I missed out on the happenings in the last weeks but I hope I can catch up soon.
Glad to hear things are slowly getting better.
Your torte is gorgeous.
I'm glad to read you and your city is recovering from the flood. Mother Nature can be so cruel sometimes. Your torte is heavenly and one I wish I could be there sharing with you, my friend.
Delicious! I love raspberries. Love.
Paula, this torte is calling my name. It looks so decadent and rich. Yum!
Paula, this torte is lovely! Adore that you added Kahlua, and paired it with the raspberries! Have a beautiful Sunday!
This is the only way the hubby will eat nuts…ground up and in chocolate cake! Simply gorgeous, my friend!
You already do change people's lives with your fabulous food recipes, Paula. And your thoughtful Vintage Kitchen posts.
Including the reminder to add TLC to make fantastic torte à la almond and chocolat.