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Almond Fudge Torte Recipe
|Instant coffee powder||1 Teaspoon|
|Hot water||2 Tablespoon|
|Semi sweet chocolate||4 Ounce, melted|
|Eggs||3 Large, separated|
|Butter/Margarine||1⁄4 Pound (At Room Temperature, 1/2 Cup)|
|Sugar||3⁄4 Cup (12 tbs)|
|Almond paste||2 Ounce, crumbled or shredded|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chocolate glaze||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3156 Calories from Fat 1585
% Daily Value*
Total Fat 183 g280.9%
Saturated Fat 95.5 g477.3%
Trans Fat 5.4 g
Cholesterol 878.3 mg
Sodium 642 mg26.7%
Total Carbohydrates 375 g125.1%
Dietary Fiber 11.1 g44.4%
Sugars 298.6 g
Protein 37 g73.5%
Vitamin A 71.3% Vitamin C 0.09%
Calcium 25.9% Iron 57.6%
*Based on a 2000 Calorie diet
Stir in melted chocolate.
In a large bowl, beat egg whites with an electric mixer on high speed just until they hold stiff, moist peaks.
In another bowl, beat butter and sugar until creamy.
Beat in almond paste until thoroughly blended.
Mix in egg yolks, chocolate mixture, and flour.
Fold in beaten egg whites, about 1/3 at a time, just until blended.
Spread batter in a greased, cocoa-dusted 8-inch-diameter cake pan and bake in a 350° oven until lightly browned, about 30 minutes (do not overbake).
Let cool in pan on a rack for about 10 minutes, then invert from pan onto a serving dish and let cool thoroughly.
Spread glaze over top and sides.
Let stand until glaze is hardened—2 to 4 hours at room temperature, 10 to 15 minutes in the refrigerator.
If made ahead, cover and refrigerate for up to 2 days.
Bring to room temperature before serving.
Cut into small wedges to serve.