Firstly I must say after devouring a piece of this, that this recipe is “to die for”. My kids and I all loved it – a definate keeper for sure…now I only wish I had made two!
This recipe is courtesy of Best of Bridge. The only alteration that I made was to substitute Frangelico (a hazelnut liquor) for the Grand Marnier. Personally I don’t care for the chocolate/orange flavour combination, but if you do, by all means use Grand Marnier for this or even Orange Juice if you don’t want to use alcohol. I personally love Frangelico, so I went with this instead.
I don’t often make desserts – but I have been eyeing this recipe up for over a year now and decided to finally give it a shot. My girlfriend Dodie was here for coffee, everytime she is here, I am usually cooking something in the kitchen so I was putting her to work beating egg yolks, etc. Although..I did save her a piece for her hard labour!
For the Torte – prepare a springform pan with parchment (cut to make a circle on the bottom), I also spray with Pam (or non-stick spray). Preheat oven to 375C.
– 2/3 cup ground almonds
– 3 Tbsp flour
– Pinch of Salt
– 3/4 cup butter
– 1/3 cup cocoa powder
– 1/2 cup sugar
– 3 eggs, seperated
– 1/2 cup sugar
– 3 Tbsp of Frangelico (or other liquor)
– Whipped cream (spiked with a bit a liquor)
– Rasberries, fresh
– Chocolate shavings (use your veggie peeler) – and a good dark chocolate
– Melt butter in saucepan and stir in cocoa and sugar.
– In a large bowl beat egg yolks until thick, gradually blend in cocoa mixture. Stir in almond mixture.
– In a seperate bowl, beat egg whites until stiff. Gradually add sugar. Fold egg whites into chocolate mixture (carefully).
– Pour in prepared pan and bake at 375F for 25-30 mins until toothpick comes out clean.
– Let cool about 10 mins and gently run a knife around sides of pan and remove from spring form pan.
– Drizzle liquor over top
– Once completely cool top with whipped cream in the centre and rasberries on top.
Delish – and great presentation for company.