Chocolate torte with coffee sauce
Chocolate Torte with Coffee Sauce recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- Ingredients for Sauce:
- 3 Tablespoons brandy
- 2 Tablespoons instant coffee powder
- 1 can low fat or regular sweetened condensed milk
- 1-1/4 cups whole, blanched almonds
- 3 Tablespoons all-purpose flour
- 3/4 cup softened butter
- 3/4 cup granulated sugar
- 6 eggs, separated
- 6 ounces semi-sweet chocolate, melted
- Icing (confectioners) sugar
Sauce:Warm brandy over medium heat. Remove from heat; stir in coffee and condensed milk.
Cake:Grease a 9-inch springform pan. In food processor, process almonds and flour until finely ground. In large bowl, beat together butter and sugar, then beat in egg yolks one at a time. Stir in chocolate and flour mixture until combined. Using clean beaters and bowl, beat egg whites until stiff peaks form. Slowly fold beaten egg whites into chocolate mixture. Pour batter into prepared pan. Bake in a 350-degree oven about 1 hour until tester inserted in center comes out clean. Cool 15 minutes; release sides of springform pan. Cool completely; dust with icing sugar. Serve cake with coffee sauce.
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