Chocolate Olive Oil Torte

February 2, 2018

Ingredients

scant 1/2 C. (2 oz) natural or blanched whole almonds,

or 1/2 C (2 oz.) almond meal

2 Tbsp. unbleached all-purpose flour

6 oz. bittersweet chocolate (70% to 72% cacao), coarsely chopped

1/2 C.  Lucero Deluxe Chocolate Olive Oil, extra for drizzling

1/8 tsp  fine sea salt

4 large eggs, separated at room temperature

3/4 C. ( 5.25 oz.) sugar

1/8 tsp. cream of tartar

Maldon English Flake Sea Salt  (flaky sea salt)

 

Directions

Serves 12

Preheat to 375°F and position rack in lower third of the oven.

 

1-  Grease the bottom and sides of springform pan with olive oil.

 

2-  If using whole almonds, pulse them with the flour in food

processor until finely ground. Otherwise simply mix almond

meal and flour together.

 

3-  Put the chocolate, chocolate olive oil, and fine sea salt

in a large heat proof bowl, preferably stainless steel.

 

4-  Set it in a wide skillet of barely simmering water, and stir

occasionally until the chocolate is nearly melted. Remove

bowl from the heat and stir the chocolate until it is completely

melted and smooth. Whisk in the egg yolks and 1/2 cup

of the sugar. Set aside.

 

5-  With the electric mixer, beat the egg whites and cream

of tartar into the chocolate mixture. Scrape the remaining egg

whites into the bowl, pour the almond mixture on top, folding

just until the egg whites and almonds are evenly incorporated.

 

6-  Scrape the batter into the prepared pan and spread it evenly.

Bake for 25 to 30 minutes, until the toothpick inserted in center

of the torte comes out with a few moist crumbs.

 

Finish

 

7-  Set the pan on the rack to cool Slide a thin knife or a small

metal spatula around the inside of the pan to loosen the cake

and allow the thin crust on the top to sink (slightly) as the cake

cools.

 

8-  Let cool completely. Remove the pan sides and transfer the

cake to a serving platter. The torte can be kept at room

temperature, covered or under a cake dome, for at least 3

days, or frozen, well wrapped, for up to 3 month.

Bring to room temperature before serving. Serve slices with

a bit of chocolate olive oil and some flaky sea salt

 

 

 

 


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