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Ultra-Rich Almond Torte with Dark Chocolate Frosting

Wow your guests with this golden, rich cake complimented by the impossibily fluffy DOVE® Chocolate frosting.

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Ingredient List
Prep Time: 45 min.
Baking Time: 30 min.
Decoration Time: 5 min.
Difficulty: Moderate
Servings: Makes 1 layer cake, serves 20
  • For cake:< /br>3 ½ cups blanched almonds
  • 3/4 cup pastry flour
  • 1 cup unsalted butter
  • 1 cup sugar
  • 8 egg, separated
  • For frosting:< /br>4 oz. DOVE® Silky Smooth Dark Chocolate
  • 1 cup unsalted butter
  • 1 teaspoon vainilla extract
  • 1/2 cup sugar
  • 1/4 cup water
  • 6 egg yolks (Leftover egg whites may be frozen and saved to make meringues for a later occasion)

  1. Make the cake: Preheat oven to 350°F. Butter and parchment paper two 8 ½ inch cake pans.
  2. Grind almonds in a blender until they look like coarse flour. Mix with pastry flour and set aside.
  3. Cream butter until pale and fluffy. Add sugar gradually.
  4. Separate eggs – 8 egg whites in one bowl, 8 egg yolks in another bowl. Make sure that the bowl with the egg whites is very clean. Mix the egg yolks together gently.
  5. Gradually add the egg yolks to the butter and sugar mixture.
  6. Gently fold the flour/almond mixture into the butter/sugar mixture.
  7. Beat the egg whites until they are rounded peaks (not stiff peaks). The egg whites should slide when you tilt the bowl.
  8. Gently fold the egg whites into the butter/sugar/egg yolk batter.
  9. Carefully scoop the batter into the pans and spread it to the edges with a spatula.
  10. Bake for 30 minutes.
  11. Cool cakes before frosting.
  12. For frosting: Melt chocolate and mix into the softened butter. **Watch your chocolate carefully on the lowest ‘melt’ setting to ensure that it doesn’t burn.
  13. Add vanilla. Mix the sugar and water and boil about 5 minutes (until it spins a thread). Cool.
  14. Add the 6 egg yolks to the chocolate/butter mixture and beat with an egg beater for 3 minutes.
  15. After the sugar water mixture is cool, add to the chocolate/butter mixture and beat for 1 minute.
  16. If not served immediately, refrigerate the cake to prevent frosting from melting. Allow 30 minutes to soften outside the refrigerator before eating.

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