Best Chocolate Almond Soufflé Torte Recipes

THE BEST CHOCOLATE SOUFFLE TORTE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
• Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
• Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
• Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
• Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
• Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
• Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

CHOCOLATE-ALMOND TORTE

Steps:

• Make cake:
• Preheat oven to 350°. Butter mold and dust with sugar, knocking out excess.
• Stir together ground almonds, chocolate, and spices in a bowl. Beat yolks with 1/4 cup sugar in another bowl with an electric mixer until thick and pale, then beat in zest.
• Beat whites with salt with cleaned beaters in a large bowl until they just hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff peaks.
• Stir one third of whites into yolk mixture to lighten, then fold in remaining whites in 2 more batches. Fold in ground almond mixture.
• Pour batter into mold and bake in middle of oven until golden and a tester comes out clean, about 45 minutes. Cool cake in mold on a rack 10 minutes, then invert onto rack and cool completely.
• Make icing:
• Melt chocolate with 1 tablespoon butter in a small heavy saucepan over very low heat, stirring. Remove from heat and add remaining 5 tablespoons butter, 1 tablespoon at a time, stirring until smooth. Transfer icing to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.
• Decorate cake:
• Spread icing over cake with a small metal spatula. Stick points of almonds into cake in straight rows, following ridges, to resemble a porcupine. Chill cake until icing is set, at least 1 hour. Transfer cake to a platter and bring to room temperature before serving.

CHOCOLATE ALMOND TORTE

Steps:

• To make the chocolate almond torte:
• Preheat oven to 350°F. Line bottom of a buttered 9-inch cake pan (2 inches deep) or springform pan with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
• In food processor pulse almonds with 1 tablespoon sugar until just ground fine. (Do not grind to point when oil is released.)
• In a bowl with an electric mixer cream butter with 1/4 cup remaining sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in zest and kirsch. Stir almond sugar and chocolate into yolk mixture (mixture will be very thick). In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 3 tablespoons sugar in a stream, beating until whites just hold stiff peaks. Fold one third whites into yolk mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into prepared pan and smooth top.
• Bake torte in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. (Torte will fall slightly and continue to set as it cools.) Cool torte in pan on a rack and remove from pan. Torte may be made 1 day ahead and chilled, covered. Let torte come to room temperature before serving.
• Sprinkle torte with confectioners' sugar and serve with whipped cream and compote.
• To make the compote:
• In a small saucepan simmer all ingredients, covered, 5 minutes. Remove pan from heat and let mixture stand, covered, 10 minutes. Remove cover and cool completely. Compote may be made 2 days ahead and chilled, covered. Let compote come to room temperature before serving. Serves 6.

CHOCOLATE-ALMOND TORTE

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch- high sides. Combine chocolate, almonds and 1 cup sugar in processor. Process until all ingredients are very finely chopped and mixture appears grainy. Using electric mixer, beat yolks and vanilla in large bowl until pale yellow and thickened, about 3 minutes. Add chocolate mixture to yolk mixture and fold together (mixture will be very thick). Using mixer fitted with clean beaters, beat egg whites and cream of tartar in another large bowl to stiff peaks. Fold whites into batter in 3 additions.
• Pour batter into cake pan. Bake until top is golden and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool. (Can be made 1 day ahead. Cover and let stand at room temperature.) Run knife around pan sides to loosen cake. Release pan sides. Transfer cake to platter. Sift powdered sugar over cake. Top with chocolate curls, if desired. Serve with ice cream.

CHOCOLATE-ALMOND TORTE

Steps:

• Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
• Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
• Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
• In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.