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Chocolate Almond Torte

Details

Time
3 hours
Skill Level
Expert
Yields
1 cake

The homemade cherry filling in this chocolate almond torte perfectly complements the rich chocolate cake and glaze. Top the whole thing with slivers of almonds and whole cherries for an extravagant dessert.

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
  • 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
  • 2 Tbsps

    water

  • 1 cup

    powdered sugar

  • 1/4 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven & stovetop
oven & stovetop
 (3) 8-inch round pans
(3) 8-inch round pans
refrigerator
refrigerator
saucepan
saucepan
mixer
mixer
wax paper
wax paper
serving plate
serving plate
wire racks
wire racks
1

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

2

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.

3

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.

4

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.

5

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?