Return to Recipe Index
Recipe from the Wyllie Fox Farm Kitchen
Torte
- 4 eggs
- ¾ cup sugar
- 1 cup blanched almonds
- 2 tbsp flour
- 2½ tsp baking powder
Frosting
- 1½ cups heavy cream – very cold
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- 2 tsp vanilla
- 1 tbsp instant coffee powder
- ¼ tsp salt
Garnish
- ¼ cup finely grated semi-sweet chocolate
Preheat oven to 350°. Butter two 8” round cake pans. In a blender, blend the eggs & sugar until smooth. Add the flour & baking powder and blend until mixed. With the blender running, add the almonds a handful at a time and blend until the almonds are ground fine. Divide the batter between two pans and bake for 11 minutes or until they are golden and firm to the touch. Let the layers cool in the pans for 5 minutes, then turn out onto racks and allow to cool completely before adding frosting.
To make frosting, blend all ingredients at medium speed, scraping sides occasionally, until a spreading consistency is achieved.
Spread the first layer with 1/3 of the frosting, then add the second layer & cover the top & sides with remaining frosting. Sprinkle with grated chocolate. Refrigerate until chilled & serve.
Serves 8