Dark Chocolate Glazed Almond Torta
This is a traditional torta from the Abruzzo where it is called Parrozzo. The cake is usually decorated with slivered almonds, and that would add a nice finishing touch to the torta. I took this along to a 12 person dinner party a few weeks ago, and it was a big hit. The cake is very soft and somewhat crumbly due to the semolina, and it has a distinctive spiciness from the nutmeg. I will definitely be making this again to serve to guests in the near future.
Ingredients
1 cup toasted almonds plus plus 1/2 cup toasted sliver almonds for topping if desired
1 1/2 cups of 00 flour or cake flour
1/2 cup semolina flour
2 teaspoons baking powder
A pinch of salt
2 large eggs
3/4 cups of granulated sugar
3 tablespoons extra virgin olive oil
2 ounces of butter
1 teaspoon vanilla
1/2 teaspoon almond extract
Grated zest of one lemon
1/4 teaspoon nutmeg
1/4 cup of high quality dark chocolate chopped
For the Chocolate Glaze
8 ounces of high quality dark chocolate chopped
2 tablespoons of butter
Equipment
Electric mixer with paddle attachment
9 inch spring form pan greased (olive oil works great) and floured
Oven preheated to 325 degrees
To Make the Torta
Step 1: Toast the almonds until they are golden brown.
Step 2: When the almonds are cool, place them in a food processor with the flour, semolina, baking powder and salt and pulse until the almonds are finely ground.
Step 3: In the bowl of the electric mixer, cream together butter, olive oil and sugar.
Step 4: Add the eggs and mix until they increase in volume and are golden yellow.
Step 5: Add the vanilla, almond extract and lemon zest,
Step 6: Mix in the flour and nut mixture and the nutmeg until the ingredients are combined.
Step 7: Add the chopped chocolate.
Step 8: Pour the batter into the prepared spring form pan.
Step 9: Bake for approximately 30 minutes until a cake tester comes out clean and the cake is starting to pull away from the sides of the pan.
Step 10: Let the cake cool completely
Step 11: When the cake is cool melt the chocolate and butter and whisk together to form a glossy emulsion.
Step 12: Let the glaze cool for 10 minutes, then pour onto the cake and spread it with a spatula to cover the top and sides. Top with toasted slivered almonds if desired.
Step 13: Set the cake in a cool dry place to cool until the chocolate hardens.
Buon Appetito!
1 cup toasted almonds plus plus 1/2 cup toasted sliver almonds for topping if desired
1 1/2 cups of 00 flour or cake flour
1/2 cup semolina flour
2 teaspoons baking powder
A pinch of salt
2 large eggs
3/4 cups of granulated sugar
3 tablespoons extra virgin olive oil
2 ounces of butter
1 teaspoon vanilla
1/2 teaspoon almond extract
Grated zest of one lemon
1/4 teaspoon nutmeg
1/4 cup of high quality dark chocolate chopped
For the Chocolate Glaze
8 ounces of high quality dark chocolate chopped
2 tablespoons of butter
Equipment
Electric mixer with paddle attachment
9 inch spring form pan greased (olive oil works great) and floured
Oven preheated to 325 degrees
To Make the Torta
Step 1: Toast the almonds until they are golden brown.
Step 2: When the almonds are cool, place them in a food processor with the flour, semolina, baking powder and salt and pulse until the almonds are finely ground.
Step 3: In the bowl of the electric mixer, cream together butter, olive oil and sugar.
Step 4: Add the eggs and mix until they increase in volume and are golden yellow.
Step 5: Add the vanilla, almond extract and lemon zest,
Step 6: Mix in the flour and nut mixture and the nutmeg until the ingredients are combined.
Step 7: Add the chopped chocolate.
Step 8: Pour the batter into the prepared spring form pan.
Step 9: Bake for approximately 30 minutes until a cake tester comes out clean and the cake is starting to pull away from the sides of the pan.
Step 10: Let the cake cool completely
Step 11: When the cake is cool melt the chocolate and butter and whisk together to form a glossy emulsion.
Step 12: Let the glaze cool for 10 minutes, then pour onto the cake and spread it with a spatula to cover the top and sides. Top with toasted slivered almonds if desired.
Step 13: Set the cake in a cool dry place to cool until the chocolate hardens.
Buon Appetito!
