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Home > Recipes > Flourless Chocolate Torte

Flourless Chocolate Torte Recipe

Flourless Chocolate Torte
  • Expert

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Cakes x Frostings x Expert x HERSHEY’S Cocoa x Christmas x Valentine’s Day x
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Prep Time:
40 Minutes
Skill Level:
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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 10

  Amount Per Serving %DV *
Calories 670 -
Calories from Fat 390 -
Total Fat 43g 66% DV
Saturated Fat 22g 110% DV
Trans Fat 0g -
Cholesterol 210mg 70% DV
Sodium 320mg 13% DV
Total Carbohydrates 58g 19% DV
Dietary Fiber 7g 0% DV
Sugars 43g -
Protein 12g -
Vitamin A - 25% DV
Vitamin C - 0% DV
Calcium - 10% DV
Iron - 20% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 cup blanched sliced almonds, toasted and ground*
  • 1/2 cup plain dry bread crumbs
  • MOCHA CREAM (recipe follows)
  • 6 eggs, separated
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 3/4 cup HERSHEY'S Cocoa
  • 2 cups sugar, divided
  • 1-1/4 cups (2-1/2 sticks) butter

Directions

1. Heat oven to 350°F. Grease and flour 9-inch springform pan. Melt butter in saucepan over low heat. Add cocoa and 1-1/2 cups sugar; stir until smooth. Cool to room temperature.

2. Beat egg yolks in large bowl until thick. Gradually beat in chocolate mixture; stir in water and vanilla. Combine ground almonds and bread crumbs; stir into chocolate mixture.

3. Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until soft peaks form. Fold about one-third of egg whites into chocolate. Fold chocolate into remaining egg whites. Pour into prepared pan.

4. Bake 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan; remove pan. Cool completely. Spread MOCHA CREAM over top. Sift with cocoa just before serving. Store covered in refrigerator. 10 servings.

MOCHA CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1-1/2 teaspoons powdered instant coffee dissolved in 1 teaspoon water and 1/2 teaspoon vanilla extract in medium bowl; beat until stiff. About 2 cups.

* To toast almonds: Heat oven to 350° F. Place almonds in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until light brown. Cool.

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  • 2 stars

    5/19/2010

    Hope those breadcrumbs are unleavened...

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