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 tablespoon cinnamon
3/4 teaspoon salt
5 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
5 large eggs, separated
1 teaspoon vanilla
1/3 cup granulated sugar
For the glaze
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon light corn syrup
For the icing
1/3 cup confectioners' sugar
1 to 1 1/2 teaspoons 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
side.
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.
Gourmet
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