Chocolate-Almond Souffle Torte

Serves 12 to 14

Bon Appétit and Husband-Tested in Alice’s Kitchen

Win friends and influence people with this stunning dessert, perfect for a party.  Enjoy it dessert at room temperature if you like a creamy texture similar to that of a soufflé, or serve the cake cold if you prefer a dense, fudgy texture.  ( If you'd like this recipe or any other recipe from this blog as a Word document to print out, please email me at alice.lostrivercoop@gmail.com )

(You will need just a bit of flour and about 1 Tablespoon of unsalted butter to prepare the pan.)

1 cup (about 5 ounces) whole almonds, toasted, cooled, divided
4 Tablespoons plus 1/3 cup sugar, divided
2 Tablespoons vegetable oil
¾ cup unsalted butter
½ cup whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped

6 large eggs, separated, room temperature

1 cup chilled whipping cream
2 Tablespoons amaretto or 1 teaspoon almond extract

Powdered sugar
½ cup almond slices, toasted

Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 ¾ inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.

Combine ½ cup whole almonds and 2 Tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. 

Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.

Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.

Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)

Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.

I put a towel over the mixer to keep the cream from splattering. 

Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.