With it’s rich frosting/glaze, and an almond meal based cake, this torte qualifies as a Gateau. Having no flour, it is also Gluten Free. It is a perfect choice when entertaining guests, particularly when you don’t know if they are gluten intolerant or not. It is not, however, Vegan compliant, as it does contain eggs. Have some fresh fruit on hand for them. If you have never made this sort of cake, it is not that difficult, and should be just fine with a first attempt at it. This is one of my favorite type of desserts……..and who doesn’t like CHOCOLATE??????
The recipe calls for only some simple ingredients and they are as follows:
6 OZ DARK BITTERSWEET CHOCOLATE
4 1/2 TBSP UNSALTED BUTTER (divided)
2/3 C SUGAR OR BAKER’S SUGAR (superfine)
2 PINCHES SALT
3 EGGS (at room temperature/separated)
1/4 tsp ALMOND EXTRACT (not imitation)
1/4 C ALMOND MEAL (finely ground almonds)
1/3 C DARK CHOCOLATE MORSELS
ONE MARASCHINO CHERRY (blotted)
SLICED RAW ALMONDS
How to prepare:
Grease a 7 inch spring form pan and line with parchment paper. Grease again. Pre-heat oven to 350 degrees. In a double boiler, melt the bittersweet chocolate with 3 1/2 tbsp. butter. Remove from heat and stir in sugar and salt. Cool for 5 minutes. Beat egg yolks with the almond extract and add to melted chocolate. Stir to blend well. Add almond meal, all at once, and stir well. Beat egg whites until stiff, but not dry. Fold in to Chocolate mix until well incorporated. Turn out batter to prepared spring form pan and place in oven to bake about 35 minutes. The cake will test by pressing your finger in the center. If it is firm to the touch, it is done. Do not over bake. The center of this cake will not be fully risen and the whole thing will fall a bit when removed from the oven. This is normal. Cool on a rack (in pan) until cool to the touch (about 40 minutes). Meanwhile, prepare the glaze by melting the morsels with the remaining 1 tbsp. of unsalted butter. The glaze will need to cool to reach the right spreading consistency. When the cake has sufficiently cooled and glaze is just right, spread glaze on top of cake. Press some sliced almonds in to the glaze and place the cherry in the middle of the cake.
This little masterpiece will keep well in the fridge if made a day in advance. Bring to room temperature before serving. Garnish with a bit of freshly whipped cream just before serving. Berries, such as fresh raspberries (only a few), will send it over the top!
This little Gateau serves 8.