1 c Natural; (with skins) whole
; almonds, toasted
; and cooled
; completely (about 5
; ounces)
1/3 c Firmly packed light brown
-sugar
1 tb Cinnamon
3/4 ts Salt
5 oz Fine-quality bittersweet
-chocolate; (not
-unsweetened),
; chopped
5 lg Eggs; separated
1 ts Vanilla
1/3 c Granulated sugar
FOR THE GLAZE
4 oz Fine-quality bittersweet
-chocolate; (not
-unsweetened),
; chopped
2 tb Unsalted butter
2 tb Heavy cream
1 tb Light corn syrup
FOR THE ICING
1/3 c Confectioners’ sugar
1 1/2 teaspoon milk; up to 1
Preheat the oven to 325F. Butter an 8 1/2-inch springform 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 he 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.
Yields
1 servings
