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Chocolate Almond Sponge Torte

 


Chocolate Almond Sponge Torte
(Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 43. 

It has been a while since I've made a torte. Actually, glancing through my favourite Maida Heatter book, I see that I still have several recipes that I have not tried. And I do love chocolate!

This is easy to make. I actually did it in two stages, making the cake one day, then freezing it and making the frosting the following day.  Very nutty, thin cake with a rich, delicious frosting. I used rum in the mix instead of Cognac. Either will do.

  • 1 cup whole blanched almonds
  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 2 tablespoons strained unsweetened cocoa powder
  • 1 tablespoon rum or Cognac
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of salt
  • Buttercream Frosting (see below)
Adjust the oven rack to the center and preheat to 350.  Butter two 8" round cake pans. Line the bottoms with wax paper, butter the paper and dust with fine flour. (You can also use a baking spray - I love Baker's Joy)

In a food processor, blender or nut grinder, grind the almonds to a fine powder. Set aside.



Beat the egg yolks and sugar on high speed for five minutes.

Add the cocoa, rum (or Cognac) and vanilla and almond extracts. Beat at low speed, scraping the bowl until mixed.



Add the ground almonds, beating only until mixed. Remove the bowl from the mixer.


In a separate bowl, beat the egg whites until they hold a firm shape.



Stir a large spoonful of the egg whites into the chocolate mixture to lighten it. Then, in three additions, fold in the egg whites, handling little as possible.



Place half of the mixture in each of the prepared pans, smoothing the layers.



Bake for 20-25 minutes until the top springs back lightly and the cake pulls away from the sides a little.



Remove the cakes from the pan right away and allow to cool (handle carefully as the layers are thin and fragile).


Prepare the frosting.



Buttercream Frosting

1 oz. unsweetened chocolate
1 oz. semisweet chocolate
1 large egg
1/2 cup confectioners sugar
1 teaspoon powdered instant coffee or espresso
3 oz. (3/4 stick) sweet butter, at room temperature
1/2 teaspoon vanilla extract

Melt both chocolates in a double boiler.

Beat the egg and the sugar for 5 minutes.

Add the cooled chocolate, beating only to mix.

Add the butter, one tablespoon at a time, beating until smooth.

Add the vanilla and continue to beat until you have the consistency of whipped cream.

Spread about 1/3 of the frosting over the first cake layer. Cover with top layer and frost the top and sides. (Add strips of wax paper along the bottom of the cake to avoid getting frosting on the cake pan)

(Optional) Top with chocolate curls, cocoa powder or powdered sugar.

Refrigerate the cake and serve it chilled.



                           Cuisinart Mini-Prep Plus Food Processor



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Comments

Anonymous said…
Made it last night to rave reviews! Thank you for sharing. It is delicious!
November 30, 2025 at 3:55 PM
Anonymous said…
That is great to hear!
November 30, 2025 at 5:17 PM
Lisa said…
Wonderful! I’m hoping you make the Ethereal Chocolate Mousse Cake next!!
December 3, 2025 at 10:04 AM
Anonymous said…
OH, I need to look for that one. :)
December 3, 2025 at 10:51 AM
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