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orange chocolate almond torte recipe

Written on Thursday, August 18, 2016 | 10:08:00 AM



Serves : servings 

Ingredients : 
- 5 large eggs, whites and yolks divided
- 1 cup sugar
- 2 cups almond meal (see notes)
- Zest and juice of 1 orange (should be about 1 tablespoon of zest)
- ½ cup semisweet chocolate chips

Preparation Method :
1) Preheat the oven to 350°F. Line a springform pan with parchment paper and spray with cooking spray.

2) With a hand (or stand) mixer, beat the egg whites until soft peaks form, about 3 minutes (see notes). In another bowl beat the egg yolks until creamy in color, 1 minute, then slowly add the sugar and beat until the mixture thickens slightly, 1 minute. Add the almond meal, the orange zest, and 2 tablespoons of the orange juice and beat until combined, 1 minute.

3) With a spatula, fold one-third of the egg whites into the almond flour mixture (always folding under). When incorporated, fold another third of the egg whites into the almond flour mixture, and then the remaining third of egg whites should be folded in.

4) Pour the batter into the prepared springform pan and bake for 30 minutes, or until a toothpick comes out clean (the center may look a little jiggly still, but the toothpick should come out clean). Remove from the oven and allow the cake to cool. Gently run a butter knife around the edges of the cake and remove the springform pan. Place the cake on a plate.

5) Microwave the chocolate chips in a microwave-safe bowl for 30 seconds on HIGH, stir, then microwave in 30-second intervals, stirring in between until the chocolate has melted (mine usually takes 2 minutes, or 4 intervals of heating). Pour the chocolate over the top of the cake and allow it to cool (it will harden). Cut the torte into slices and enjoy.

NOTES :
Almond meal can be found in most major grocery stores, in the baking or gluten-free aisle. The key to this light and fluffy cake is the beaten egg whites. I always start by beating the egg whites; that way I know that step is done right. If you get anything in the egg whites (such as some yolk parts or sugar), they will not form the desired peaks.




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