[recipe from home chef lorna kahn of webster groves]
torte
2 c. sliced almonds
½ c. butter, at room temperature
1 ¼ c. sugar
5 eggs
½ c. flour
1 t. baking powder
1 t. almond extract
1 c. dark chocolate chips (Ghirardelli semisweet or bittersweet chocolate)
>> Preheat the oven to 350° F. Place sliced almonds on a cookie sheet and bake for 10 minutes or until almonds are a light golden brown. Let cool completely.
>>Grease a 10-inch springform pan. Line the bottom with parchment paper and grease again.
>>Place the butter and sugar in the bowl of a food processor and process for one minute until combined. Add the eggs one at a time, processing briefly after each addition.
>>Add the flour and baking powder and process. Add the almond extract and the cooled almonds and process for 2 minutes or until the nuts are finely ground. Add chocolate chips and process for 30 to 60 seconds.
>>Pour batter into prepared pan and bake for 30 to 55 minutes or until a cake tester, inserted in the center, comes out clean.
>>Allow to cool in the pan. Slide a knife around the edge to loosen and remove from the pan.
chocolate buttercream
¾ c. semisweet or bittersweet chocolate chips
4 ½ T. butter
½ t. vanilla
>> Microwave butter and chocolate for 30 seconds and stir until fully melted. Stir in the vanilla. Pour over the cooled cake and swirl on the top of the cake, allowing some to drop onto the sides. For extra decoration, spread the chocolate in a thin layer on the cake sides and press extra sliced almonds onto the sides of the cake.
Photo by Bill Barrett
