Bitter Chocolate Almond Torte ( Torta Di Cioccolato E M Andorle ) Recipe – a delicious recipe with almonds, chocolate, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 150qC/300F/Gas 2.Butter a 20cm deep round spring release cake tin and line the bottom with greaseproof paper.
2
Coarsely grind the almonds in a food processor and then the chocolate.
3
Cream the butter and sugar together in an electric mixer till pale and light.
4
Add in the egg yolks one by one then the grnd nuts and chocolate.
5
Beat the egg whites separately till they form soft peaks.
6
Fold about a quarter into the stiff chocolate mix to loosen it a little then fold this mix into the remaining egg whites.
7
Put into the prepared tin and bake in the preheated oven for 45 min till set.
8
Test by inserting a skewer; if the torte is cooked it will come out clean.
9
This cake comes from Capri.
10
It is important which the chocolate be 70 per cent cocoa butter.
125596
kcal
Calories
9128
g
Fat
10295
g
Carbs
1538
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 225 gm blanched whole almonds, 225 gm bitter chocolate broken into pcs, 225 gm unsalted butter softened, 225 gm granulated sugar, and more.
Yes, Bitter Chocolate Almond Torte ( Torta Di Cioccolato E M Andorle ) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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