Chocolate-Almond Torte - GF

By mariannefeldman

This recipe, adapted from The Viennese Pastry Cookbook: From Vienna with Love, by Lilly Joss Reich, requires a Rehrucken mold—a loaf pan with a mpulded ridged bottom from epicurious.com

Ingredients

• 1/2 cup sugar plus additional for dusting
• 1 3/4 cups whole unblanched almonds (9 ounces), finely ground
• 3 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
• Pinch of ground cloves
• Pinch of ground cinnamon
• Pinch of ground allspice
• 5 large egg yolks
• 2 teaspoons finely grated fresh lemon zest
• 4 large egg whites
• 1/2 teaspoon salt
• 3 ounces fine-quality bittersweet or semisweet chocolate, chopped
• 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
• 1/3 cup slivered blanched almonds
• Special equipment: a 12-inch-long metal Rehrucken mold

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

Make cake: Preheat oven to 350°.

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Butter mold and dust with sugar, knocking out excess.

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Stir together ground almonds, chocolate, and spices in a bowl.

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Beat yolks with 1/4 cup sugar in another bowl with an electric mixer until thick and pale, then beat in zest.

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Beat whites with salt with cleaned beaters in a large bowl until they just hold soft peaks.

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Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff peaks.

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Stir one third of whites into yolk mixture to lighten, then fold in remaining whites in 2 more batches.

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Fold in ground almond mixture.

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Pour batter into mold and bake in middle of oven until golden and a tester comes out clean, about 45 minutes.

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Cool cake in mold on a rack 10 minutes, then invert onto rack and cool completely.

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Make icing:

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Melt chocolate with 1 tablespoon butter in a small heavy saucepan over very low heat, stirring.

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Remove from heat and add remaining 5 tablespoons butter, 1 tablespoon at a time, stirring until smooth.

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Transfer icing to a bowl and chill, covered, until slightly thickened and spreadable, about 30 minutes.

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Decorate cake:

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Spread icing over cake with a small metal spatula.

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Stick points of almonds into cake in straight rows, following ridges, to resemble a porcupine.

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Chill cake until icing is set, at least 1 hour.

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Transfer cake to a platter and bring to room temperature before serving.

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Cooks' note: • You can chill iced cake, loosely covered, up to 3 days.