Orange and lemon add zest to a time-honored torte.
Chocolate Citrus Almond Torte
Category
Cakes
Ingredients
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1 cup Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
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8 oz. good-quality bittersweet chocolate, coarsely ground
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1/2 cup unsweetened cocoa powder, plus more for dusting cake
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6 large eggs, separated
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1 cup sugar
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1/2 cup orange juice
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1 tablespoon grated fresh orange zest
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2 teaspoons grated fresh lemon zest
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14 tablespoons butter, melted
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1/2 teaspoon salt
Directions
Preheat oven to 350°. Coat a 10-inch springform pan with cooking spray.
In a bowl, mix together almond flour and bittersweet chocolate.
In a medium bowl, whisk together egg yolks, sugar, orange juice, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.
In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.
Gently fold whites into chocolate mixture, then pour into a prepared pan.
Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like.
Recipe Note
Serves 8.
Sunset, January 2007