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| This chocolate-almond torte is a perfect dessert for Easter, Passover, or any special occasion. |
My all-time favorite dessert, the Santiago Almond Torte, got a makeover for Easter. I added chocolate. While searching for similar almond torte recipes, I came across a bunch that were special for Passover, the Jewish spring festival that often coincides with Easter. Just swap matzah meal for the flour or cookie crumbs in the basic recipe. So this is a dessert perfect for both holidays.
This version, adapted from The Settlement Cook Book by Mrs. Simon Kander (1942?), calls for raisins as well as chocolate. Do not skip this ingredient! Soaked in sweet wine, the raisins add a wonderful fruitiness to the deep chocolate flavor. (Because I have my own dietary restrictions, I used no-sugar-added chocolate [Valor brand, sweetened with malitol]; no-sugar cookie crumbs [also sweetened with mailitol, Gullón brand], and zero-calorie “baking sugar alternative” [King Arthur brand].)
The torte has no added fat, so serving it with whipped cream, Greek yogurt, or vanilla ice cream enhances. If you prefer no dairy, try a tart raspberry sauce with the torte.
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| A pretty dessert for the holiday table. |
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| Whipped cream or thick yogurt enhances the torte. |
Chocolate-Almond Torte
Torta de Chocolate con Almendras
Toasting and grinding the almonds gives a pleasing texture to the finished torte. However, you could substitute almond flour. Use any plain cookie for the crumbs—galletas María, vanilla wafers, graham crackers. Use any combination of dark chocolate and unsweetened cocoa to make approximately 4 ounces of chocolate. Use a food processor to grind the almonds and cookie crumbs and to chop the chocolate. The raisins, almonds, cookie crumbs, and chopped chocolate can be prepped a day in advance of baking.
In separating eggs, to prevent breaking a yolk into the whites, separate the white into a small ramekin. Drop the yolk into a mixing bowl, then pour the white from the ramekin into another clean mixing bowl. Should one of the yolks break into the white, add the whole egg to the bowl with the yolks to avoid mixing any yolk into the whites.
Makes 10-12 servings.
½ cup raisins
¼ cup sweet wine such as PX Sherry
6 ounces blanched almonds (1 ¼ cups)
2 ounces plain cookies or matzah meal (½ cup)
3 ounces bittersweet chocolate, chopped (¾ cup)
3 tablespoons unsweetened cocoa powder
5 large eggs, separated
¼ teaspoon vinegar
½ cup sugar
Powdered sugar to serve (optional)
Raspberries to decorate (optional)
Place raisins in a small bowl and add the wine. Let them soak at least 2 hours.
Spread almonds on a rimmed baking sheet. Place them in the oven and turn oven on to 400ºF. When oven reaches temperature, stir the almonds and roast them 5 minutes longer or until pale gold in color. They do not need to toast. Remove and let the almonds cool. Turn the oven temperature to 350ºF. (If not continuing with the recipe, turn off the oven.)
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| Line pan with parchment. |
Grind the almonds in a food processor as finely as desired. Grind the cookies finely. Combine the chopped chocolate with the cocoa.
Preheat oven to 350ºF. Line the bottom of a 9-inch springform pan with baking parchment. Oil the sides.
Place the egg whites in a clean bowl and beat them until they hold stiff peaks. Beat in the vinegar.
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| Fold whites into batter. |
Place the egg yolks in a mixing bowl and beat them until pale and creamy, 3 minutes. Beat in the sugar. Stir in the raisins soaked in wine. Fold in the ground almonds, cookie crumbs or matzah meal, and chocolate with cocoa. Add ¼ of the beaten egg whites and stir them into the batter until thoroughly mixed. Add the remaining whites and fold them in until no trace of whites remains. Pour the batter into the springform pan. Bake until a skewer comes out clean, about 40 minutes.
Let the torte cool in the pan. Loosen the edges of the torte with a thin knife and remove the rim of the pan. Lift the torte off the pan bottom. Slide it off the parchment onto a serving plate. Before serving sift powdered sugar on top, if desired, and decorate with a few raspberries.
More recipes for almond torte:
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| View from my desk--wisteria and mimosa in bloom. |
This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking.
Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. (Hippocrene Books)
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