the Gluten Free Almond Flour Cookbook by Elana Amsterdam
and Cooks Illustrated
1 cup coarsely chopped dark chocolate (or chocolate chips) 73% cacao
1/2 cup grapeseed oil
6 large eggs, separated, and brought to room temperature
1/2 cup agave nectar
1/2 teaspoon almond extract
1/4 teaspoon cream of tartar
1/2 cup blanched almond flour
1/2 teaspoon sea salt
1/2 cup seedless sugarless raspberry jam
1/2 cup fresh raspberries (half of a small carton)
1/2 cup coarsley chopped dark chocolate
1/2 cup plus 1 tablespoon heavy whipping cream
1/4 cup sliced almonds, roughly chopped
16 fresh raspberries
Before you start this, make sure your eggs are room temperature.
Preheat the oven to 350 degrees. Line 2 9inch round pans with parchment (not wax) paper.
Make a double boiler by filling a small pan with a cup or two of water. Place a heat proof bowl, I use a small pyrex bowl, on top of the small pan. Over low heat, melt the chocolate until smooth. Stir in the grapeseed oil and remove from the heat. Set the mixture aside.
In a large bowl, whisk together the egg yolks, agave nectar, and almond extract until thick and pale yellow. Whisk the chocolate mixture into the egg yolk mixture. In a separate bowl, whip the egg whites and cream of tartar to stiff peaks with a handheld blender.
In another bowl, combine the almond flour and salt. Gently fold the almond flour mixture into the chocolate mixture, and then fold in the egg white mixture. Pour the batter evenly into the prepared pans.
Bake until a toothpick inserted 1 inch from the edge of the cake comes out clean, 20 minutes; the center will remain moist and gooey. Allow the cake to cool completely, about 1 hour; the center will sink, this is normal.
Slide a thin knife around the torte to detach it from the pan. Remove one torte from the pan and place on a serving dish right side up. It’s tricky, but I accomplish this by putting a dinner plate face down on top of the torte (while it’s still in the pan), flip it over. The torte should now be on the plate, upside down. Remove the parchment paper and save it for the second torte. Flip it over again, but with the serving dish. So, with the torte on the plate, place the serving dish on top of the torte, flip it over. Now the torte should be on the serving dish, face up. Using a sharp knife, smooth the top of the torte by trimming away the edge of the torte that didn’t sink.
In a small bowl, mash the fresh raspberries into the raspberry jam with a fork. Spread the raspberry evenly over the top of the torte.
Slide a thin knife around the edge of the second torte to loosen it from the pan. Getting the second torte right side up is extremely tricky and delicate. I’ve broken a few in half trying to get it into position. Place the dinner plate face down on top of the second torte. Flip it over so the torte falls out of the cake pan. Remove the parchment paper from the bottom of the torte. Using a second plate, sandwich the torte between the plates and flip it over. The torte should be face up now. Gently slide the the second torte off the plate and on top of the first torte smothered in raspberries. (Sometimes I reuse the parchment paper to help slide it off the plate.)
In a double boiler, melt the chocolate and whipping cream over low heat. Once it has melted and is well mixed, slowly pour the chocolate over the cake. If you start from the middle and spiral out, the chocolate will spread out evenly and ooze over the edges so you won’t need a spatula to spread it.
Top the torte with raspberries. In order to evenly place them, I start with putting the raspberries in the 12, 3, 6, and 9 positions. Then a raspberry in between each of those, then again between those.
Sprinkle the edges of the cake with the chopped almonds. Refrigerate it once the chocolate has cooled.
This recipe requires blanched almond flour, not almond meal. I haven’t been able to find any almond flour ground fine enough for this recipe in Portland and order it from nutsonline.com. Check out my links section for more information.