Rach's sister Maria shares her recipe for a decadent, but not-too-sweet torte made with dark chocolate and almonds, two of Rach's favorites when it comes to sweets. She made this for Rach and John for Valentine's Day 💕
Complete your Vday meal with John's Chicken Saltimbocca and Wilted Garlic Spinach, plus his blood orange "My Bloody Valentine" cocktail.
1ÂĽ cups sliced almonds
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
ÂĽ cup heavy cream
Âľ cup butter , softened
Âľ cup light brown sugar
5 eggs, separated
ÂĽ cup flour
Fresh strawberries, to serve (optional)
Fresh raspberries, to serve (optional)
Whipped cream, to serve (optional)
Preheat oven to 350ËšF. Lightly grease a 9-inch tart pan.
Spread almonds on baking sheet and toast in 350ËšF oven to light golden brown, 5 to 7 minutes. Remove from baking sheet immediately to cool.
In saucepan on stove over medium-low heat, melt chocolate and cream, stirring constantly, and do not boil. Once chocolate melts, add butter. Stir until butter melts, then add sugar and stir until smooth and combined. Transfer to a mixing bowl and set aside to cool slightly.
Reserve ÂĽ cup almonds, then coarsely grind the remaining 1 cup toasted almonds. Beat egg whites to soft peaks.
Stir ground almonds into the chocolate mixture, then stir in the flour. Mix in the egg yolks, then fold in egg whites.
Pour batter into the tart pan and scatter the reserved ÂĽ cup toasted almonds on top. Bake until firm to the touch, 35 to 40 minutes. Serve with fresh berries and whipped cream, if desired.
