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Chocolate Almond Torte

Featured in the Honolulu Star-Advertiser on January 28, 2015.

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Ingredients:

Chocolate Almond Torte

  • 1/2 cup whole almonds
  • 2 tablespoons flour
  • 3/4 cup (about 5 ounces) unsweetened chocolate
  • 1/2 cup olive oil
  • 1/8 teaspoon sea salt
  • 4 large eggs, yolk and whites separated
  • 1/8 teaspoon cream of tartar
  • 3/4 cup agave nectar, divided

Directions:

  1. Preheat oven to 375°F.
  2. Coat torte pan with non-stick cooking spray.
  3. Combine almonds with flour in a food processor until almonds are ground up; set aside.
  4. Place chocolate, olive oil, and salt in a double boiler and melt together at low temperature.
  5. Remove from heat; stir until smooth and melted.
  6. Whisk in egg yolks and 1/2 cup agave.
  7. Set aside.
  8. With an electric mixer, beat egg whites and cream of tartar at medium speed until soft peaks form.
  9. Gradually sprinkle in remaining agave; beat at high speed until egg whites are stiff but not dry.
  10. Use a large rubber spatula to fold one quarter of egg whites into chocolate mixture.
  11. Add remaining egg whites to chocolate mixture and pour almond mixture on top.
  12. Fold just until egg whites and almonds are evenly incorporated.
  13. Scrape mixture into prepared pan and spread it evenly.
  14. Bake until a toothpick inserted in center of torte comes out with moist crumbs (25-30 minutes).
  15. Cool and serve.

Makes 8 servings.

Approximate Nutrient Analysis per torte:
420 calories, 30 g fat, 9 g saturated fat, 95 mg cholesterol, 65 mg sodium, 33 g carbohydrate, 1 g fiber, 25 g sugar, 7 g protein

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