Craving a rich and sophisticated dessert? This chocolate torte with almonds just might do the trick. It's gluten-free, can be frozen, and is wonderful on its own or with some whipped cream and berries.
It is 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 any 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.
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.
If you like the recipes in this blog, consider subscribing and getting all new posts by email. As a thank you, we'll also send you a FREE recipe e-book and our Guide to Freezer Baking!
- 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)
- 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 they 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 carefully 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.
- Prep Time: 15
- Cook Time: 90
- Category: Cakes
- Method: Baking
- Cuisine: International
Keywords: flourless chocolate torte