Almond Fudge Torte

Almond Fudge Torte

Serves 8-10

Source: Sunset May, 1979

This is a simple yet rich chocolate cake, made moist and flavorful with almond paste. If you cannot find almond paste in your market, you can make your own almond paste.

Cake:

cup

butter, softened

4

fl. ounces

125

ml

cup

sugar

6

fl. ounces

190

ml

2

oz

almond paste, shredded

cup

 

 

1

tsp

instant coffee

 

 

 

 

2

Tbs

hot water

 

 

115

grams

3

large

egg yolks

 

 

5

ml

4

oz

semisweet chocolate, melted & cooled slightly

 

 

30

ml

cup

all-purpose flour, unsifted

2

ounces

60

grams

 

 

 

 

 

 

 

3

large

egg whites

 

 

 

 

Glaze:

4

oz

semisweet chocolate

 

 

115

grams

1

Tbs

unsalted butter

 

 

15

ml

Cake:

Preheat oven to 350F [175C].
Grease and dust with cocoa an 8” [20 cm] round pan.

Beat the butter and sugar until creamy.
Beat in the almond paste.
Dissolve the coffee in the hot water and add to creamed mixture.
Mix in egg yolks, chocolate, and flour.
Beat egg whites until stiff & fold into batter, at a time.
Pour into prepared pan.

Bake 30-40 minutes or until a toothpick comes out with a few moist crumbs.
Cool on a rack 10 minutes, then remove from the pan and cool thoroughly.

Glaze:

Melt the chocolate and butter together and stir to mix thoroughly.
Cool slightly until it has thickened a bit, but is still pourable.
Pour the glaze over the cake, smoothing with a flat spatula or knife, if needed.
Decorate with additional almonds.
Let stand 2-4 hours to set or 15 minutes chilled.
 

Serve at room temperature.

 

Almond Paste

1

cups

blanched whole almonds

6

ounces

170

grams

1

cups

powdered sugar, sifted

 

 

174

ml

1

large

egg white, lightly beaten

 

 

 

 

Combine the almonds and sugar in a food processor fitted with a steel blade.
Pulse the mixture until it is finely ground, about 1 minute.
Add the egg white and process until it forms a ball (about 30 seconds).

If the paste appears sticky, add more powdered sugar (1 tablespoon at a time) and pulse until smooth.
Wrap tightly in plastic wrap.
This will keep 3 months in the refrigerator or 6 months in the freezer.
Bring to room temperature before using.

Makes about 10 ounces.

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