Almond Fudge Torte
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Serves 8-10
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Source: Sunset May, 1979
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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:
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½
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cup
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butter, softened
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4
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fl. ounces
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125
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ml
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¾
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cup
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sugar
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6
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fl. ounces
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190
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ml
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2
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oz
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almond paste, shredded
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⅓
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cup
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1
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tsp
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instant coffee
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2
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Tbs
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hot water
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115
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grams
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3
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large
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egg yolks
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5
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ml
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4
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oz
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semisweet chocolate, melted & cooled slightly
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30
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ml
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½
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cup
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all-purpose flour, unsifted
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2
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ounces
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60
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grams
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3
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large
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egg whites
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Glaze:
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4
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oz
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semisweet chocolate
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115
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grams
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1
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Tbs
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unsalted butter
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15
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ml
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Cake:
Preheat oven to 350°F [175°C].
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, ⅓ 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
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1½
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cups
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blanched whole almonds
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6
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ounces
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170
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grams
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1½
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cups
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powdered sugar, sifted
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174
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ml
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1
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large
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egg white, lightly beaten
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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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