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Chocolate Almond Torte
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Categories: Chocolate Recipes, Dessert, Lowfat Desserts, Low fat, Product Recipes, Puddings and Custards, Restaurant Recipes
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Total Time: 58 min.
Baking Time: 18 min.
Preparation Time: 30 min.
Cooling Time: 20 min.

The almond cake portion of this recipe was taken from the August 1996 issue of Eating Well. Chef Philip Ogiela of the restaurant 231 Ellsworth, in San Mateo, CA, had submitted it as a low-fat fruit dessert. The cake is so unbelievably light and airy, yet manages to be tasty. Be sure, to bake it on parchment paper, as the recipe says, or it will be a real pain to remove. I should know, I didn't follow instructions. The cake was so sticky, it even stuck to to the plate I was resting it on. Anyways, the cake makes a real nice base for all sorts of fillings. I think, I will fill it with a zabaglione cream filling and brush it with espresso next-- to make some sort of pseudo-tiramisu.

The almond paste needed for this recipe can be found in most gourmet shops or big supermarkets. Marzipan can be substituted. If you do use Marzipan instead, don't add the 1/4 cup sugar while processing with the salt and water. Finally, the almond paste provides you with a heart healthy mono saturated fat.

6 ounces almond paste
1/2 cup sugar
1/4 teaspoon salt
2/3 cup sifted cake flour
6 large egg whites
pinch cream of tartar
1/2 package Jello Fat Free Pudding
1 cup skim milk
1 cup Cool Whip LiteŽ
1 cup fresh raspberries

To make the almond cake

Preheat oven to 325 F. Line the bottoms of two 9 inch round cake pans with parchment paper. Lightly coat the paper and pan side with non-stick cooking spray. Dust with flour, tapping out the excess, and set aside.

In a food processor combine almond paste, 1/4 cup of the sugar, salt, and 1/3 cup water. Process until smooth. Add flower and pulse just until combined. Transfer the mixture to a large bowl.

In a separate mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until frothy. While continuing to beat, slowly add the remaining quarter cup sugar. Continue to beat on high speed until soft peaks form.

Whisk 1/4 of the beaten egg whites into the almond paste mixture to lighten it. With a rubber spatula, fold in the remaining egg whites just until combined.

Spread the batter in the prepared pans. Bake for 15-18 minutes, or until the cake layers are just beginning to color and feel firm when lightly pressed in the center.

Dust a piece of parchment paper with confectioners sugar. Run a knife around the outside edge of each cake layer and invert onto the paper. Lift of the rounds of parchment paper from the cake bottoms. Let the cake layers cool to room temperature (20 minutes).

For the filling and topping

Pour skim milk into mixing bowl. Add Jello pudding mix and whisk for five minutes. Refrigerate for five minutes. Gently fold in the Cool Whip Lite until the mixture is smooth. Spread half the mixture on top of on of the cake layers. Arrange half the raspberries on top of the pudding mixture. Place other cake layer on top and repeat.

Keep in the refrigerator until ready for serving.

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