Chocolate Almond Torte

This Chocolate Almond Torte is a rich dense cake which would be perfect to serve as a decadent dessert teamed with cream and a home made raspberry coulis. The Tefal Cuisine Companion and the Tefal Mini Bowl work together to whisk the cake batter and to crush the flaked almonds. This cake does not rise too much in the oven and will sink in the middle when cooling. I've served this cake sandwiched with cream, covered top and sides with chocolate ganache and arranged flaked almonds around the sides. I've also made white chocolate flowers to decorate the top.

Note: This Torte is best made, decorated and refrigerated 24 hours before serving. Bring to room      temperature before slicing.
Note: I've used eggs from an 800gm carton of 12 eggs.

100 gms Butter
120 gms Dark Chocolate broken into individual squares (I used chocolate with 45% cocoa solids)
50 gms flaked Almonds
20 gms Plain Flour
3 Eggs
80 gms Caster Sugar

Preheat oven to 160 degrees fan forced. Grease and paper line the bottom of a loose bottomed 20cm diameter round cake tin. I also grease the paper.

In heatproof bowl add butter and chocolate and microwave on med/low until butter is melted, remove from microwave and stir with metal spoon until chocolate has melted and mixture is smooth. Stir occasionally whilst making cake batter.

Insert Stirring Blade. Stopper out.
Add flaked almonds
Sp3:120deg:5min
Remove almonds and place in Mini Bowl
Pulse 45 seconds
Add flour
Pulse 45 seconds
Set aside.
Insert Whisk. Stopper out.
Add eggs and caster sugar
Sp8:30deg:5mins
Add melted chocolate/butter mixture
Sp4:5sec
Add half almond/flour mixture
Sp4:5sec
Add remainder almond /flour mixture
Sp4:5sec
Pour batter into prepared baking tin and bake 160 degrees fan forced for 40-45 minutes or until skewer comes out clean when inserted into centre of cake.
Cool on wire rack and decorate as desired.