Preheat your oven to 80 deg C .
Spray and line a 23 cm springform pan
Chop 175 gm of white chocolate and melt in a saucepan over a low heat .
Remove from the heat and allow to cool .
Using your electric mixer beat 150gm of butter / margarine with 50 of castor sugar until creamy .
Gradually add 6 lightly beaten egg yolks , a bit at a time until each one is incorporated before adding the next .
Now add the cooled and melted chocolate , beating well until the chocolate is smoothly incorporated .
Add 150gm of ground almonds and 1 tsp of almond essence .
Beat until well mixed
Beat the 6 egg whites adding 50 gm of sugar , a little at a time until glossy and stiff .
Gently add the beaten egg whites to the cake batter in three parts .
pour into the prepared tin and bake for 45 minutes or until cooked through .
Remember this is a dense , damp sort of a cake , but your best indicator that its cooked through is when the cake begins to come away from the sides of the tin .
If the cake surface begins to colour too quickly using the cooking process place a sheet of baking paper over the top .
When the torte is done remove from the oven and cool in the pan on a wire rack to cool completely .
This torte is best served with thickened cream and a side serve of cherries or mixed berries ...
YUMMO!
Spray and line a 23 cm springform pan
Chop 175 gm of white chocolate and melt in a saucepan over a low heat .
Remove from the heat and allow to cool .
Using your electric mixer beat 150gm of butter / margarine with 50 of castor sugar until creamy .
Gradually add 6 lightly beaten egg yolks , a bit at a time until each one is incorporated before adding the next .
Now add the cooled and melted chocolate , beating well until the chocolate is smoothly incorporated .
Add 150gm of ground almonds and 1 tsp of almond essence .
Beat until well mixed
Beat the 6 egg whites adding 50 gm of sugar , a little at a time until glossy and stiff .
Gently add the beaten egg whites to the cake batter in three parts .
pour into the prepared tin and bake for 45 minutes or until cooked through .
Remember this is a dense , damp sort of a cake , but your best indicator that its cooked through is when the cake begins to come away from the sides of the tin .
If the cake surface begins to colour too quickly using the cooking process place a sheet of baking paper over the top .
When the torte is done remove from the oven and cool in the pan on a wire rack to cool completely .
This torte is best served with thickened cream and a side serve of cherries or mixed berries ...
YUMMO!
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