CHOCOLATE ALMOND TORTE

Submitted by Linda Sue Crowley, Executive Pastry Chef, Fox Den Country Club, Knoxville, TN

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

Makes about 12 servings

Almond Short Dough:
Amt Ingredient
8 oz. granulated sugar
1 lb. butter or margarine
1 egg
1/2 tsp. vanilla
1 lb. 2 oz. bread flour
4 oz. toasted ground almonds

Procedure:
• Use a dough hook to mix together sugar, butter, egg and vanilla.
• Add and mix in bread flour and ground almonds until smooth.
• Cover and refrigerate one hour or overnight.
• Work dough and form into a 10î spring form pan. Line with baking weights or beans to hold shape.
• Bake at 375 degrees for about 10 minutes or until golden. Remove weights and let cool.

Black Magic Cake:
Amt Ingredient
6 eggs
1 1/2 cups vegetable oil
6 tbsps. vinegar
3 cups milk
3 cups brewed coffee
1 tbsp. baking powder
6 cups flour
6 cups sugar
2 1/4 cups cocoa
2 tbsps. baking soda

Procedure:
• Combine with paddle in a mixer bowl the eggs and oil.
• Add coffee to egg/oil mixture.
• Mix the vinegar and milk together in a 4-cup measuring cup; add to the rest of the liquid ingredients.
• Sift dry ingredients and add to the wet ingredients.
• Pour into prepared 9î pan and bake at 350 degrees for about 30 minutes.

Almond Pastry Cream:
Amt Ingredient
1 qt. milk
1 split vanilla bean
8 oz. granulated sugar
1 tsp. salt
2 1/2 oz. cornstarch
3 eggs
1/2 cup toasted ground almonds

Procedure:
• Place milk, vanilla bean, sugar and salt in saucepan and bring to a boil.
• In a separate bowl, mix together cornstarch and eggs.
• Temper the cornstarch/egg mixture with 1/3 cup hot milk.
• Pour the tempered mixture back into the remaining milk; stirring constantly while bringing back to a boil and thickening.
• Stir in 1/2 cup of the ground almonds.
• Cool in ice bath, then cover and refrigerate.

Ganache:
Amt Ingredient
1 lb. 12 oz. finely chopped dark chocolate
2 cups heavy cream

Procedure:
• Place chopped chocolate in medium mixing bowl.
• Simmer cream and pour while still hot over chocolate; cover bowl with plastic and let set 7 - 10 minutes.
• Stir melted chocolate to blend.

Chocolate Butter cream Frosting
Amt Ingredient
1/2 cup soft butter
1 pound (about 4 1/4 cups)
confectionersí sugar, sifted
Dash salt
1 tsp. vanilla
3 squares unsweetened chocolate, melted
Approximately 3 tbsps. Cream

Procedure:
• Cream soft butter; gradually add sifted confectioners’ sugar.
• Add salt, vanilla, melted chocolate, and cream.
• Beat until smooth and spreading consistency, adding more cream if necessary.

To Assemble Torte:
• Cover the bottom of the short dough with room temperature ganache.
• Split the chocolate cake round in half; lay one half on top of the short dough.
• Spread 3 cups of the almond cream on top of the cake layer; top with the other cake layer.
• Ice only the cake sides with chocolate butter cream.
• Cover the sides and top of the entire torte with ganache.
• Garnish with toasted ground almonds and, if desired, decorate with butter cream rosettes.