Almond and Chocolate Torte
Almond and Chocolate Torte
Blackberry Chantilly
with DAOU Estate Dessert Wine
Almond and Chocolate Torte
1/2 cup almond flour
1/2 cup dark chocolate
1/2 cup salted butter
1/2 cup room temp. butter
1 egg, separated
Powdered sugar for dusting
Butter for greasing cake pan
Blackberry Coulis
1 pack ripe blackberries
1/2 cup sugar
Juice of 1 lemon
1/4 cup water
Chantilly
2 cups whipping cream
1/2 cup sugar
1 teaspoon vanilla extract or vanilla purée
1/4 teaspoon cream of tartare
Directions
Almond and Chocolate Torte
Preheat the oven to 320°F.
Take the cake pan and rub with butter. Place parchment paper inside the 8-inch spring form cake pan covering bottom. Trim excess paper from the pan.
Place the chocolate in the double boiler. Melt, remove from heat. Add butter, incorporating into chocolate. Add sugar and almond flour, then egg yolks. Whip egg whites until firm peaks. Incorporate into almond and chocolate batter. Pour into cake pan. Bake for 40 mins until top looks a bit dry and a toothpick or skewer comes out of the cake clean. Remove from oven, dust with powdered sugar.
Blackberry Coulis
Place blackberries into small pot with lemon juice, sugar, water and cook until soft. Pass through a fine sieve removing the seeds. Cool.
Chantilly
In a mixer or bowl, whisk all ingredients until stiff peaks. Fold in the blackberry coulis. Serve chilled over torte. Enjoy with DAOU Estate Dessert Wine.
SHOP YOUR PERFECT DAOU WINE PAIRING
The 2020 DAOU Estate Dessert Wine offers a delectable expression of Cabernet Sauvignon grown on DAOU Mountain.
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