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Kaisertorte (Toasted Almond and Chocolate Torte)


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(Toasted Almond and Chocolate Torte)

Gourmet Archives

2 1/2 ounces dark sweet chocolate, chopped
1/4 cup unsalted butter
5 large egg yolks
3 tablespoons confectioner's sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons dark rum
1 cup whole blanched almonds, toasted and cooled
1/3 cup flour
5 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup granulated sugar

3 ounces dark sweet chocolate, chopped
1 1/2 cups unsalted butter, softened
1 1/3 cups confectioner's sugar
4 large egg yolks
1/2 teaspoon vanilla extract

1 1/2 ounces dark sweet chocolate, chopped
3 ounces (2/3 cup) sugar cubes
1/2 teaspoon flavorless vegetable oil

3/4 cup sliced, blanched almonds, toasted

Make the cake:  Line the bottom of a buttered 8-inch springform pan with wax paper, butter the paper and dust pan with flour. In top of double boiler set over simmering water melt chocolate with butter and let mixture cool. In a large bowl with electric mixer beat egg yolks with confectioner's sugar until mixture is thick and lemon-colored, and beat in vanilla and rum. Add the chocolate mixture and combine mixture well. In a food processor grind toasted almonds with flour until mixture is a powder. In a large bowl beat egg whites with cream of tartar and salt until they hold soft peaks, add the granulated sugar, 1 tablespoon at a time, beating, and beat mixture until it holds stiff peaks. Stir 1/4 of the whites into chocolate mixture and fold in the remaining whites with almond flour mixture gently but thoroughly. Spoon the batter into the pan, smooth the top, and bake the cake in middle of preheated 350-degree F. oven 35 to 40 minutes or until a cake tester inserted in center comes out clean. Let cake cool in pan on rack. Run a thin knife around sides of pan, remove sides carefully, and with a serrated knife cut cake horizontally into
3 layers.

Make the buttercream
:  In top of double boiler set over hot water melt chocolate and let it cool. In a bowl cream the butter, add 1/3 cup confectioner's sugar and beat chocolate until light and fluffy. In another bowl beat egg yolks until they are thick and lemon-colored. Add gradually remaining 1 cup confectioner's sugar and vanilla, beating. and beat mixture well. Add butter mixture, a little at a time, beating, and beat mixture until smooth. Add chocolate and combine the buttercream well.
Arrange the bottom cake layer cut side upon a cake plate and tuck pieces of wax paper under it to cover edge of plate. Spread layer with 1 cup buttercream and top it with middle layer. Spread middle layer with 1 cup buttercream and top it with remaining layer cut side down.

Make the glaze
:  In top of double boiler set over hot water melt chocolate. In a small heavy saucepan combine sugar and 2 tablespoons hot water, cook mixture over moderately low heat, stirring, until sugar is dissolved, and bring it to boil over moderate heat. Remove pan from heat and working quickly add the chocolate and the oil, stirring until mixture is smooth. Pour glaze immediately onto center of torte and using a knife dipped in hot water spread it into a 6-inch round. Press a 3-inch round cutter lightly into the center of the glaze circle and spread remaining buttercream around sides of torte and over top, covering edges of the glaze circle but leaving area protected by cutter untouched. Press the sliced almonds gently onto the buttercream, covering it almost completely, and remove the cutter. Chill the torte for at least 2 hours and discard wax paper from around the edge. Let the torte stand at room temperature 20 minutes before serving.

Featured Archive Recipes:
La Pigna's Chocolate-Almond Torte
Chocolate Raspberry Almond Torte
Hazelnut Chocolate Mocha Torte
Ilona Torte
Mocha Hazelnut Torte

Index - Chocolate Recipe Archives
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