Chocolate Coffee Almond Torte



  • 12 tablespoons salted butter
  • 2 tablespoons plain bread crumbs
  • 1 1/2 cups almonds (plain, sliced)
  • 1 cup bittersweet chocolate chips
  • 1 cup granulated sugar (divided)
  • 6 large eggs
  • 2 tablespoons coffee concentrate
  • 2 tablespoons confectioner's sugar


  1. Preheat oven to 350 degrees F. Lightly spray insides of a 9" spring form pan. A pie plate can also be used.
  2. Spread the bread crumbs along the bottom of the pan. Set aside.
  3. Heat a small skillet over low heat and add almonds. Stir and toast for 5 minutes, until golden brown. Remove from heat to a food processor. Let cool for 5 min. Lightly process until finely ground. Set aside.
  4. In a microwave safe bowl, add chocolate chips and melt. Set aside to cool slightly.
  5. In 2 medium bowls, separate 6 egg yolks from whites of eggs; set aside egg whites. Add 3/4-cup sugar to egg yolks. Mix on high speed for 3 minutes with a hand mixer.
  6. Add coffee and chocolate, slightly blend until smooth. Mix in the almonds by hand, until combined.
  7. Discard 1/2 the egg whites; add remaining 1/4 cup sugar to whites and beat until foamy. Stir half the egg whites into chocolate batter, then the remaining. Don't over stir, torte will become dry and dense.
  8. Spread batter into prepared pan and bake 40 min. or until top is firm and starts to crack. Cool on a rack for 10 min. remove outer ring. Top with sprinkles of confectioner's sugar; serve warm or at room temperature.
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