Almond Meringue & Chocolate-Raspberry Torte
An impressive looking centerpiece dessert that will have guests oohing and ahhhing! We break it down for you step-by-step so that pulling the various luscious layers together, is as delightful as Christmas morning!
Almond Meringue Chocolate Raspberry Torte Recipe
Prep time: 15 min
Total time: 2 hr
Serves: 16
1 1/4 cups (300 mL) ground almonds
2 tbsp (30 mL) all-purpose flour, sifted
6 egg whites, room temperature
pinch of salt
1 1/2 cups (375 mL) sugar
2 tsp (10 mL) Sensations by Compliments Pure Vanilla Extract
1/2 cup (125 mL) sliced almonds
7 oz (200 g) dark chocolate (at least 70% cocoa), finely chopped
3 cups (750 mL) 35% whipping cream, divided
1/2 cup (125 mL) icing sugar, sifted, plus more for dusting
2 cups (500 mL) raspberries, divided
2 oz (60 g) white chocolate
1 pkg (300 g) Sensations by Compliments Milk Chocolate Enrobed Profiteroles
Directions:
1. Preheat oven to 150ºC (300ºF). Line 2 baking sheets with parchment paper. Draw two 8-in. (20-cm) circles on the first sheet of parchment. On the second sheet, draw a third 8-in. (20-cm) circle. Turn the parchment papers upside-down on the baking sheets; set aside.
2. In a bowl, toss together ground almonds and flour; set aside. In another bowl, beat egg whites and salt with electric mixer on high speed to soft peaks. Gradually add the 1 ½ cups (375 mL) sugar, while beating to stiff peaks. Fold in ground almond mixture and vanilla.
3. Spread one-third of almond meringue batter inside each drawn circle. Sprinkle batter with sliced almonds.
4. Bake in upper and lower thirds of oven, rotating baking sheets halfway through. Bake 1 hr. to 1 hr. 15 min. until meringues are crisp and firm. Remove from oven; cool completely on baking sheet set on wire rack. (Note: Meringues can be made a day ahead and stored at room temperature for assembly next day.)
5. Meanwhile, make ganache by placing dark chocolate in large heatproof bowl. Heat 1 cup (250 mL) cream in small saucepan set over medium heat, stirring occasionally, until just starting to simmer. Pour hot cream over the chocolate. Let stand 2 min. Whisk until smooth and chocolate is melted. Cool completely. (Note: Ganache can be made a day ahead and chilled. Gently warm on low heat in saucepan or microwave until spreadable. Do not boil.)
6. For best results, assemble torte not more than 2 hr. ahead. Use electric mixer on high speed to beat remaining 2 cups (500 mL) cream to stiff peaks. Beat in icing sugar until just combined. Fold in 1 cup (250 mL) raspberries. Set aside.
7. Place first meringue round on serving dish. Spread with ganache. Top with second meringue. Spread half the cream mixture overtop. Cap with third meringue.
8. Melt white chocolate in microwave at 30-sec. intervals on MEDIUM until melted. One at a time, dip bottoms of profiteroles into the melted chocolate. Attach 16 profiteroles around edge of top meringue (or as many as will fit). You will not require all the profiteroles in the package.
9. Mound remaining cream mixture in the centre; garnish with remaining raspberries. Dust with icing sugar.
Tips:
• Instead of spreading meringue batter on parchment, use a piping bag fitted with large round tip to pipe batter in concentric circles inside drawn circles.
Always follow safe food handling instructions listed on the Health Canada website - Food Safety Tips
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Almond Meringue Bars Recipe | How to make
If you liked this video, check out the rest of my recipes here:
Almond Meringue Bars Recipe:
These almond meringue bars include a layer of rich, crunchy biscuit, your favorite jam and the most delicate, delicious almond meringue. They are then topped with almond slivers and walnut pieces for extra crunch and taste.
Ingredients:
Biscuit base:
210g all-purpose flour
2g salt
140g butter, room temperature
50g icing sugar
2g lemon zest
60g egg yolk
+ 70g strawberry jam (or your favorite jam)
Almond meringue:
90g egg whites
180g white granulated sugar
2g lemon zest
15g dark rhum
140g almond flour
40g almond slivers
50g walnut pieces
Easy Almond Cake Recipe (Gluten Free Cake)
This is the easiest almond cake recipe with just 4 main ingredients and it's gluten free. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor.
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Gluten Free Almond Cake Ingredients:
1 1/2 cups almond flour * measured correctly
4 eggs separated, room temperature
1/2 cup granulated sugar
1 Tbsp lemon zest grated from 1 large lemon
1/4 cup sliced almonds
Confectioners sugar and lemon slices for garnish optional
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Almond Meringue Cake | Holiday Recipe#shorts
Full recipe:
Indulgent Hazelnut Meringue Tower | Gordon Ramsay
A show stopping dessert. The only real danger with this is the fact that your guests will be desperate for seconds. Delicious.
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Chocolate Almond Torte Recipe ???? Torte Test Kitchen
I have a very special guest this week on the Torte Test Kitchen: My Dad!
I’m in the kitchen this week with my Dad baking up my favorite chocolate almond torte recipe. My dad makes this decadent and rich chocolate torte for me each year for my birthday. It’s something I look forward to every year and it never disappoints. Watch to find out another reason this relatively easy and wonderfully delicious chocolate almond torte recipe is so special to me. Hint: It has something to do with my cozy mystery Bakeshop Mystery Series… ????
Happy baking,
Ellie
Chocolate Almond Torte
Ingredients:
For the cake:
4 1-ounce squares of unsweetened chocolate melted with 2 tablespoons coffee
½ cup butter
⅔ cup sugar plus 1 tbsp (divided)
3 egg yolks
3 egg whites
½ tsp salt
⅓ cup pulverized almonds
1 tsp almond extract
¾ cup flour
For the glaze:
1 1-ounce square of semisweet chocolate
1 tbsp coffee
3 tbsp butter
Directions:
Preheat oven to 350° F. If starting with whole almonds, grind to a fine texture in a food processor. Cream butter and ⅔ cup sugar until they form a pale yellow, fluffy mixture. Separate eggs. Beat egg yolks into butter and sugar mixture until well blended. In a separate bowl whisk egg whites until soft peaks form. Add 1 tablespoon sugar. Melt chocolate in microwave and combine with coffee. Use a spatula to blend melted chocolate into butter, sugar, and egg yolk mixture. Stir in almonds and almond extract. Immediately stir in ¼ of egg whites. Alternate folding in remaining egg whites and flour. Coat an 8-inch round pan with baking spray. Press batter into pan. Bake at 350° F for 20-25 minutes. Cake should not be over baked. A toothpick should come clean from the circumference, but the center should move slightly if shaken. Remove from oven and allow to cool for 10 minutes.
While cake is cooling make the glaze by melting semisweet chocolate, coffee, and butter over medium heat until smooth and silky. Remove cake from pan. Pour glaze over cake and spread with a flat spatula. Serve with a dollop of whipping cream and fresh berries.
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If you are new to my channel here's a little bit about me: I'm Ellie Alexander (also writing as Kate Dyer-Seeley). I'm a proud mom, wife, and cozy mystery author living in the beautiful small town of Ashland, Oregon tucked into the mountains of the Pacific Northwest. I write multiple cozy mystery series for both St. Martins Press/Macmillan and Kensington Books. I love being able to share my experiences and knowledge with readers and fans through video and will be posting new ones every week, so make sure to SUBSCRIBE so you don't miss anything!
Happy reading,
Ellie
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