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 | RecipeSavants.com PT2H15M Serves 8 Ingredients: 1 Cup Blanched Almonds 4 Cups Water 8 Ounces Bitter-Sweet Chocolate 5 Large Eggs 0.66 Cup Coconut Milk 1 Teaspoon Vanilla Extract 0.33 Cup Matzo Cake Meal 2 Tablespoons Potato Starch 0.625 Teaspoon Kosher Salt 0.5 Cup Sugar 0.25 Cup Sliced Almonds 0.33 Cup Sugar 0.25 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.

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