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Chocolate Almond Beet Torte |
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This recipe is loosely based on a recipe from Michael Recchiutti. In the process of attempting to convert Janet Sawyer's recipe for her Chocolate Beet Fudge Cake to ounces and cups, I finally gave up and hunted for a similar recipe. This is as close as I could get. It's delicious!
Ingredients
4 ounces whole almonds, roasted and cooled
3 tablespoons unbleached all-purpose flour
8 tablespoons unsalted butter, at room temperature
5 ounces 60 – 70% bittersweet chocolate, melted
5 eggs, separated and at room temperature
1 tablespoon Rain's Choice pure vanilla extract
2/3 cup dark brown or Muscovado sugar
1/3 cup raw red beets shredded on a box grater
Instructions
Preheat the oven to 375°F. Butter and flour one 8-inch cake pan.
Combine the almonds and flour in a food processor and grind until fine. (The addition of
flour prevents the almonds from forming a paste. Purchased almond meal may be
substituted, but will result in a torte with a different texture.) Whisk in 1/3 cup sugar.
In a small bowl combine the egg yolks and vanilla extract and whisk by hand. Set aside.
Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on
medium speed until the butter is creamy. (You can use a hand mixer.) Slowly beat in the
melted chocolate.
On medium speed, beat in the egg yolk mixture until fully incorporated, approximately 2
minutes.
Using a rubber spatula, fold in the almond mixture until just blended. Fold in the beets
and set aside.
Place the eggs whites in a separate bowl on a stand mixer fitted with the whisk
attachment.
Beat the eggs on medium speed. When the whites are opaque and start to increase in
volume, add the remaining 1/3 cup sugar. When they start to become stiff, increase the
speed to high and beat until the whites start to lose their shine but still look wet. They
will hang in medium-stiff peaks when the whip is lifted form the bowl.
Fold about one-third of the whites into the batter with a rubber spatula. Fold in the rest of
the whites just until no white streaks remain.
Distribute the mixture evenly into the prepared cake pan.
Place in the oven on the middle shelf and reduce the oven temperature to 350°F.
Bake for 30 minutes. This is a dense, moist cake and will rise very little. A skewer
inserted into the center will have a moist crumb; it will not come out clean.
Let cool completely in the pan on a wire rack. When cool, remove the torte and coat with
your favorite chocolate frosting or dust with powdered sugar.
Note: Janet's cake (which is really more like a torte) has a chocolate honey glaze. This is
an approximation that should work well:
Chocolate Honey Glaze
Ingredients
2 ounces bittersweet chocolate
3 tablespoons lightly flavored honey
3 tablespoons coffee
1 teaspoon Rain's Choice vanilla extract
Instructions
Melt the remaining chocolate then remove from the heat to add the coffee and the vanilla
extract, and then the honey. Set aside for 15 minutes before drizzling over the cake.
Serves 10 – 12 (fewer if they're serious about chocolate)
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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