Italian Chocolate Almond Torte

I have been so good since the start of Lent, and have not made any sweets, cookies or desserts …. until today, although I was tempted many times.  I was going to make this dessert the other day to celebrate being able to get together with Janet and Bob, but Janet beat me to it and made her delicious rum cake instead.  Dinner at a Distance  But I got together with my friend Kathy today, which was still a fun celebration, so we needed some nice sweet treat for the occasion.  I made an Italian chocolate almond torte.

In Italy, almonds and dessert are a common theme.  Italians love using almonds in their desserts, and the possibilities are endless.  This Italian chocolate almond torte originally hails from Southern Italy, from La Pigna, in Capri.  It is rich and dense, very full of flavor, and very simple to make too, with only a few simple ingredients.

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Italian Chocolate Almond Torte

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2 cups slivered almonds + more for the topping, optional

1 1/4-1 1/2 cups semi sweet chocolate chips

7 egg yolks

1 cup sugar

5 TBSP butter at room temperature

powdered sugar

 

Preheat the oven to 350* F or 165* C.

Spray a 8–9 inch cake pan with cooking spray.

 

Place the almonds and chocolate in a food processor and process until they are ground to a medium fine texture.

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Beat the eggs and sugar together at a medium-high speed for about 3 minutes, or until it is light and fluffy.  Then add the butter and beat again for another 3 minutes.  Next add the chocolate almond mixture and beat once for more 2 minutes.  You will have a thick, very dense batter.

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Once the batter is all mixed, pour it into the prepared pan and spread the batter evenly.

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Bake for about 45 minutes or until a toothpick comes out clean and the center is completely cooked.

Toast some more almond slivers, if you like.  When the torte is completely cooled, remove it from the pan.  Sprinkle the toasted almonds on top and then dust with powdered sugar.

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This torte is best when served slightly warmed with either a bit of ice cream or Zabaglione (Italian custard), but it is very good just on its own too.

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Stay safe and stay well Everyone. ‘Til Next time.

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

15 thoughts on “Italian Chocolate Almond Torte”

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