Chocolate Almond Torte
Subject: Wheat free chocolate almond torte recipe.
I justify the expense of my Cuisinart food processor just so I can make
this cake once a year. While it is in the oven I'll share the recipe with
As more and more people discover they feel better on a low wheat diet,
or even avoiding wheat completely in situations of full blown celiac disease,
I frequently hear complaints about the "flour replacements" people have
tried in home baking. Honestly, what can you expect from mixtures of garbanzo
beans, potato starch and tapioca?
Instead of trying
to replace wheat flour in baking, my suggestion is to find recipes that
never required flour in the first place. This chocolate cake has
been my favorite since I first discovered it in Maida Hatter's Book
of Great Desserts, 1974 edition. She called it the Queen Mother's
Cake; apparently it was a favorite in the royal palace.
The ratio of ingredient weights in this recipe it a cause of wonder for
me. Ponder this: the cake tastes close to perfect. Why would
evolution balance our taste perception to appreciate such symmetry?
In simple form the recipe could read, "Gather equal weights of chocolate,
butter, sugar, almonds and eggs." Equal portions. Doesn't that intrigue
you? I find it fascinating.
Here is the recipe
I just used:
½ pound of semisweet chocolate (8 oz)
½ pound of butter (2 sticks)
½ pound of sugar (1 cup)
½ pound almonds (about 1 ½ cups)
8 eggs separated
The recipe is simple. Making it isn't. As the ingredients
are simple, pay attention to quality; buy the best. My preference
for chocolate is the Bernard Callebaut chocolate sold in bulk at Sunflower
Market on South Colorado Boulevard. As butter now contains unacceptable
amounts toxic materials, I use organic butter from Horizon Dairy.
Preheat the oven to 375 degrees
Grease a springform pan, lining the bottom with baking paper if you have
any. I used a 10 inch pan for this size recipe.
Toast the nuts lightly; melt the chocolate in a double boiler. Grind the
nuts in a food processor. In a pinch, a coffee grinder works, but
is tedious. If you don't have either, go buy one or the other or
give up. Separate the eggs.
Cream the butter and sugar in a mixer. Add the yolks one at a time.
Add the melted chocolate. Add the ground nuts. Move this stuff into a
large bowl. Lick the beater clean.
Beat the egg whites until stiff but not dry. A pinch of salt helps.
Fold them into the chocolate mix a quarter at a time. Turn into
your prepared baking pan.
Bake at 375 degrees for twenty minutes then reduce to 350 degrees and
bake for another 50 minutes.
½ cup heavy cream (4 ounces)
½ pound semisweet chocolate (8 oz)
2 teaspoons of instant coffee.
Scald the cream until it just starts to bubble, add the instant coffee
and then the chocolate. Stir until chocolate melts, remove from heat and
let cool about 15 minutes until you can pour it over the cake without
it all running off the cake. A nice trick is to slip a few sheets
of wax paper under the cake before frosting it. Once frosted and
cooled you can pull away the wax paper and remove the spills to taste.
Are you aghast that your naturopath is telling you how to bake such a
decadent dessert? Wait until you taste it. If you need some
help rationalizing this recipe then read our prior articles on chocolate
and nuts. I've considered using xylitol instead of cane sugar in this
recipe but after paying for the ingredients I'm always nervous about taking
Chocolate to prevent heart disease and cancer:
New Healthier Chocolate from Mars:
Nuts are good for you:
Nuts and cardiac risk: