Mexican Chocolate Torte
(toasted almond, cinnamon and chocolate torte) 
1 cup  (about 5 ounces) natural (with skins) whole almonds, toasted and
  cooled completely
1/3 cup  firmly packed light brown sugar
1 Tbsp  cinnamon
3/4 tsp  salt
5 oz.  fine-quality bittersweet chocolate (not unsweetened), chopped
5 large  eggs, separated
1 tsp  vanilla
1/3 cup  granulated sugar
for the glaze 
4 oz.  fine-quality bittersweet chocolate (not unsweetened), chopped
2 Tbsp  unsalted butter
2 Tbsp  heavy cream
1 Tbsp  light corn syrup
for the icing 
1/3 cup  confectioners' sugar
1 to 1-1/2 tsp  milk
preheat the oven to 325 f. butter an 8 1/2-inch spring form pan and line 
it with a round of wax paper. butter the paper and dust the pan with 
flour, knocking out the excess. in a food processor blend together the 
almonds, the brown sugar, the cinnamon, and the salt until the almonds are 
ground fine, add the chocolate, and blend the mixture until the chocolate 
is ground fine. add the egg yolks and the vanilla, blend the mixture until 
it is combined well (it will be very thick), and transfer it to a bowl. in 
another bowl with an electric mixture beat the egg whites with a pinch of 
salt until they hold soft peaks, beat in the granulated sugar gradually, 
and beat the meringue until it just holds stiff peaks. whisk about one 
third of the meringue into the chocolate mixture to lighten it and fold in 
the remaining meringue gently but thoroughly. pour the batter into the 
pan, smoothing the top, and bake the torte in the middle of the oven for 
45 to 55 minutes, or until a tester comes out clean. let the torte cool in 
the pan on a rack for 5 minutes, run a thin knife around the edge, and 
remove the side of the pan. invert the torte onto the rack, discarding the 
wax paper, and let it cool. 
make the glaze: 
in a metal bowl set over barely simmering water combine the chocolate, the 
butter, the cream, and the corn syrup, stir the mixture until it is 
smooth, and let the glaze cool until it is just lukewarm. 
set the torte on the rack over wax paper and pour the glaze over it, 
smoothing the glaze with a spatula and letting the excess drip down the 
make the icing: 
in a bowl whisk together the confectioners' sugar and 1 teaspoon of the 
milk and add enough of the remaining milk, drop by drop, to form a thick 
icing. transfer the icing to a small pastry bag fitted with a 1/8-inch 
plain tip and pipe it decoratively on the torte. 
transfer the torte to a serving plate and let it stand for 2 hours, or 
until the glaze is set. 
(ID: 2379) Mirror: Mon, Jun 6, 2005

Recipes by Category
AppetizersBean SaladsBeansBiscuits
DressingsFruit SaladsJamsJellies
PastaPasta SaladsPastriesPesto
Potato SaladsPreservesPuddingsRelishes

Recipes by Region
Middle EasternMoroccanNorwegianPersian
Related Recipes
Mexican Chocolate Torte
Mexican Chocolate Torte
flourless chocolate torte
Chocolate Flourless Torte
No Bake Chocolate Torte
Hazelnut-Chocolate Viennese Torte
Two-Nuts Chocolate Torte
Chocolate Walnut Souffle Torte
Frozen Chocolate Torte with Cappuccino Cream
mexican chocolate brownies
Mexican Chocolate Shortbread
Mexican Chocolate Icebox Cake
Mexican Chocolate Fudge Brownies
Mexican Hot Chocolate With Churros
Mexican Cold Chocolate and Banana Smoothie
Apple Torte
Almond Torte
nutella torte
Zucchini Torte
Rhubarb Torte

>> More Related Recipes