Chocolate Almond Torte

Name: Chocolate Almond Torte Recipe | Hersheyland
Prep time: 32 min
Total time: 180 min
Yield: 1 cake
Ingredients: 4 eggs; 3/4 cup sugar, divided; 3/4 cup blanched almonds, ground; 1/3 cup all-purpose flour; 1/3 cup HERSHEY'S Cocoa; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup water; 1 tsp vanilla extract; 1/4 tsp almond extract; 1 cup cold whipping cream (1/2 pt); 1/4 cup powdered sugar; 1/4 tsp almond extract or 1-1/2 teaspoons kirsch (cherry brandy); 1/3 cup red candied cherries, chopped; 1 Tbsp butter or margarine; 2 Tbsps HERSHEY'S Cocoa; 2 Tbsps water; 1 cup powdered sugar; 1/4 tsp vanilla extract

Details

Timing
Timing
Total:
Bake:: 16 Min.
Prep:: 32 Min.
Skill Level:: Expert
Yields:: 1 cake

Looking for a luxurious dessert for a special occasion? Look no further than this chocolate almond torte recipe. Layers of moist chocolate cake and tart cherry filling make this torte the perfect holiday or party dessert. We love how the flavor of the homemade cherry filling perfectly complements the richness of the chocolate cake and chocolate glaze. Finish off your Chocolate Almond Torte with slivers of almonds and whole cherries for an extravagant presentation.

Chocolate and almond is a delicious, crunchy combination. Serve up some more with these Chocolate Almond Blossoms.

Ingredients & Directions

Prep Time: 32 minutes
Bake Time: 16 minutes
Cool Time: 50 minutes
Chill Time: 1 hour

Ingredients

4

eggs
3/4 cup

sugar, divided
3/4 cup

blanched almonds, ground
1/3 cup

all-purpose flour
1/3 cup

HERSHEY'S Cocoa
1/2 tsp

baking soda
1/4 tsp

salt
1/4 cup

water
1 tsp

vanilla extract
1/4 tsp

almond extract
Cherry Filling:
1 cup

cold whipping cream (1/2 pt)
1/4 cup

powdered sugar
1/4 tsp

almond extract or 1-1/2 teaspoons kirsch (cherry brandy)
1/3 cup

red candied cherries, chopped
Chocolate Glaze:
1 Tbsp

butter or margarine
2 Tbsps

HERSHEY'S Cocoa
2 Tbsps

water
1 cup

powdered sugar
1/4 tsp

vanilla extract

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven & stovetop

(3) 8-inch round pans

refrigerator

saucepan

mixer

wax paper

serving plate

wire racks

Heat oven to 375°F. Grease bottoms of three 8-inch round baking pans. Line bottoms with wax paper; grease paper.

Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. Gradually add 1/2 cup sugar; continue beating 2 minutes. Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extract.

Beat egg whites in large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold small amount beaten egg whites into chocolate mixture; gently fold chocolate mixture into remaining whites just until blended. Spread batter evenly in prepared pans.

Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Prepare Cherry Filling. Place one cake layer on serving plate; spread half of filling over top. Repeat, ending with plain layer on top. Prepare Chocolate Glaze; spread on top of cake, allowing glaze to run down sides. Garnish with almonds and cherry halves. Refrigerate until glaze is set. Cover; refrigerate leftover torte.

Cherry Filling: Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries. About 2 cups filling.

Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 3/4 cup glaze.

Additional questions?

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