Almonds and chocolate are a tempting combination in this classic dessert. My quick & easy version is dense & sweet with a hint of coconut milk and plenty of crunchy almonds. It makes a perfect dessert or a delightful snack. Smart Recipes, Middle Eastern Recipes, Eggs Recipes, Did you enjoy this dessert recipe? Try these! Recipes Eggs Middle Eastern Almond-Chocolate Torte Almond-Chocolate Torte Recipe | CHEFBear.net PT2H15M Serves 8 1 Cup Blanched Almonds 4 Cups Water 8 Ounces Bitter-Sweet Chocolate 5 Large Eggs 2/3 Cup Coconut Milk 1 Teaspoon Vanilla Extract 1/3 Cup Matzo Cake Meal 2 Tablespoons Potato Starch 5/8 Teaspoon Kosher Salt 1/2 Cup Sugar 1/4 Cup Sliced Almonds 1/3 Cup Sugar 1/4 Teaspoon Potato Starch Preheat oven to 350 degrees. Coat the inside of a spring-form pan with cooking spray and line bottom & sides with parchment paper. Set aside. Place blanched almonds on a sheet pan and roast until golden brown, about 15 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees. Meanwhile, in a medium saucepan over medium-low heat, bring water to a simmer. Place chocolate in a large heat-proof bowl and stir over simmering water until melted. Allow chocolate to cool until warm. In the bowl of a food processor, add toasted almonds, matzoh meal, & 1/2 teaspoon salt. Pulse until finely ground, but not a paste. Add egg yolks, coconut milk, & vanilla to chocolate and whisk until smooth. Whisk in half of almond mixture until combined. In a stand mixer, add egg whites & remaining salt and beat until soft peaks form. Increase speed to medium high and gradually add sugar until stiff, glossy peaks form. Fold 1/3 of whites into chocolate mixture until blended, then gently fold in remaining whites. Fold in remaining almond mixture until combined. Pour batter into prepared pan and bake until cake is firm to the touch, about 45-50 minutes. Transfer to a wire rack to completely cool. Invert cake on rack to remove parchment paper and place on serving plate. Meanwhile, in a spice grinder, grind sugar and potato starch into a powder. Dust cake with powdered sugar and top with sliced almonds.

Almond-Chocolate Torte

Almond-Chocolate Torte Recipe


Almonds and chocolate are a tempting combination in this classic dessert. My quick & easy version is dense & sweet with a hint of coconut milk and plenty of crunchy almonds. It makes a perfect dessert or a delightful snack.

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Recipe Information

Flavor Profile

Middle Eastern

Protein

Eggs

Category

Desserts

Serves

8

Total Time

2 Hours 15 Minutes

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Ingredients

      • 1 Cup Blanched Almonds
      • 4 Cups Water
      • 8 Ounces Bitter-Sweet Chocolate (Chopped)
      • 5 Large Eggs (Separated/Room Temperature)
      • 2/3 Cup Coconut Milk
      • 1 Teaspoon Vanilla Extract
      • 1/3 Cup Matzo Cake Meal
      • 2 Tablespoons Potato Starch
      • 5/8 Teaspoon Kosher Salt
      • 1/2 Cup Sugar
      • 1/4 Cup Sliced Almonds

      • Kosher Powdered Sugar
      • 1/3 Cup Sugar
      • 1/4 Teaspoon Potato Starch

Directions

  1. Preheat oven to 350 degrees.
  2. Coat the inside of a spring-form pan with cooking spray and line bottom & sides with parchment paper. Set aside. Place blanched almonds on a sheet pan and roast until golden brown, about 15 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
  3. Meanwhile, in a medium saucepan over medium-low heat, bring water to a simmer. Place chocolate in a large heat-proof bowl and stir over simmering water until melted. Allow chocolate to cool until warm.
  4. In the bowl of a food processor, add toasted almonds, matzoh meal, & 1/2 teaspoon salt. Pulse until finely ground, but not a paste.
  5. Add egg yolks, coconut milk, & vanilla to chocolate and whisk until smooth. Whisk in half of almond mixture until combined.
  6. In a stand mixer, add egg whites & remaining salt and beat until soft peaks form. Increase speed to medium high and gradually add sugar until stiff, glossy peaks form. Fold 1/3 of whites into chocolate mixture until blended, then gently fold in remaining whites. Fold in remaining almond mixture until combined.
  7. Pour batter into prepared pan and bake until cake is firm to the touch, about 45-50 minutes. Transfer to a wire rack to completely cool. Invert cake on rack to remove parchment paper and place on serving plate.
  8. Meanwhile, in a spice grinder, grind sugar and potato starch into a powder. Dust cake with powdered sugar and top with sliced almonds.



Nutrition & Cost Facts

Calories

470 kcal

Carbs

46 g

Fat

27 g

Protein

10 g

Cost Per Serving

$1.48

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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