Rose Gray, Ruth Rogers

Torta di Cioccolato e Mandorle

Bitter Chocolate Almond Torte

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in

#19The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This cake comes from Capri. It is important that the chocolate be 70 per cent cocoa butter.

Ingredients

  • 225 g (8 oz) blanched whole almonds
  • 225 g (8

Method

Preheat the oven to 150°C/300°F/Gas 2.

Butter a 20 cm (8 in) deep round spring-release cake tin, and line the bottom with greaseproof paper.

Coarsely grind the almonds in a food processor, and then the chocolate.

Cream the butter and sugar together in an electri