Servings:
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about
scaling
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Cook Time: |
4 hrs 30 mins |
Prep Time: |
30 mins |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 325°F. Spray a 9-inch round cake pan, Bundt pan, or tube pan with vegetable cooking spray and dust with the cocoa.
2. Prepare the torte. In a small bowl, combine the currants or raisins and whiskey. In a separate small bowl combine the ground almonds and flour.
3. Place chocolate and butter in a medium bowl and heat in the microwave on high for 90 seconds. Stir, then heat in 30-second increments, stirring, until chocolate is melted. Be careful not to overheat. Alternately, heat in the top of a double boiler until just melted.
4. In a large bowl, use an electric mixer on high speed to whip egg whites to stiff peaks, about 2 to 3 minutes. Set aside.
5. In a separate bowl, whisk egg yolks and sugar with an electric mixer on high speed until thick and light, about 3 minutes. Stir in the chocolate mixture and mix to combine. Add the nut mixture and the currant or raisin mixture, stirring well after each addition. Using a rubber spatula, gently fold 1/3 of the egg whites into chocolate mixture until just combined. Fold in remaining whites until no traces of white are visible.
6. Pour the batter into the prepared pan and bake until set, 20 to 25 minutes. Cool in the pan to room temperature, about 20 minutes, then refrigerate until cold, at least 2 hours. To remove from the pan, fill sink with an inch or so of very hot tap water. Dip pan so that water comes halfway up the sides, then gently run a
knife around the perimeter of the cake and transfer to a serving plate. Let sit at room temperature for about 30 minutes before glazing.
7. Prepare the glaze. In the top of a double boiler, combine butter, both chocolates, and corn syrup. Heat and stir over steaming water until ingredients are just
melted and combined. Pour all the glaze onto the center of the cake. With the back of a spoon, gently spread glaze in an even layer, pushing some over the edges to
cover the sides. When cake is evenly glazed, refrigerate until set, about 2 hours. Serve chilled or at room temperature, garnished with sliced strawberries and whipped cream, if desired.
Nutrition Facts |
|
Serving Size
(84g
)
|
|
Servings Per Container
16
|
| Amount Per Serving |
| Calories 333 |
Calories from Fat 205 |
| |
% Daily Value * |
| Total Fat 22.7g |
36% |
| Saturated Fat 13g |
65% |
| Trans Fat 0g |
|
| Cholesterol 83mg |
28% |
| Sodium 24mg |
1% |
| Total Carbohydrate 31g |
10% |
| Dietary Fiber 3g |
12% |
| Sugars 20g |
|
| Protein 5g |
|
| Vitamin A 9% |
Vitamin C 4% |
| Calcium 4% |
Iron 11% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
1 Tbs |
Unsweetened cocoa powder |
|
1/3 cup |
Raisins |
|
1/3 cup |
Whiskey |
|
1 cup |
Nature’s Place™ Organic Roasted Unsalted Almond, ground |
|
1/3 cup |
All purpose flour |
|
10 oz |
Semisweet chocolate, coarsely chopped |
|
10 Tbs |
Butter, unsalted, chilled, cut into pieces |
|
4 ea |
Egg |
|
2/3 cup |
Sugar |
|
2 oz |
Unsweetened chocolate chopped |
|
1/4 cup |
Light corn syrup |
|
1/3 cup |
Fresh strawberries, sliced |
|
1/3 cup |
Light whipping cream, whipped |
|
