AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Wednesday, November 14, 2007

Chocolate & Almond Torte







Ingredients for the cake:

5 egg yolks
50 gm. almond paste
130 gm. butter
75 gm. sugar
1/4 tsp. salt
1 tsp. vanilla extract
4 egg whites
50 gm. ground almonds
30 gm. chocolate - grated and leave in the fridge to harden it
60 gm. plain flour

For the filling:

250 gm. Double cream
200 gm. chocolate
30 gm. icing sugar
100 gm. softened Butter

For the icing:

5 Tbsp. milk
5 Tbsp. double cream
1 Tbsp. Glucose syrup
2 Tbsp. caster sugar
200 gm. chocolate

Method:
For cake:

(1) Mix the almond paste with the egg yolks with a spatula and stir until smooth.
(2) Add in butter, half the sugar, salt and vanilla extract, cream well.
(3) Whisk the egg white with the balance half amount of sugar till stiff then carefully fold into the egg yolk mixture.
(4) Fold in sifted flour and ground almonds. Then fold in the grated chocolate. Pour into a 9" round cake tin and bake at 175C for about 45 mins. to 60 mins. or till cooked. Leave to cool on a wire rack. Slice into 2 or 3 layers.
(5) For filling: Bring the cream to the boil and then pour in the chopped chocolate and stir. When it melts, blend it thoroughly and then let it set slightly in the fridge so that it's easier to spread on cake.
(6) For Chocolate icing: bring the milk to the gboil with the cream, syrup and sugar. Cut the chocolate into small pieces and add, stirring as it melts into a smooth satiny icing.
(7) To assemble: slice the cake into 3 layers. Spread the filling onto each layer and sandwich them together. Coat the top and sides with the remaining filling and allow to cool and set slightly. You can put into the chiller for a liitle while.
(8) Coat the torte with the chocolate icing and decorate the cake as desired.

18 comments:

Yan said...

tantalizing.....

Anonymous said...

Oh myyyyyyy, your family must really be fortunate to be able to indulge in so many yummy stuff everyday. How did you manage to bake so much stuff everyday? Isn't it tiring? btw i love baking too :D tho i'm just 15yrs old :X

Anonymous said...

hi aunty...

this cake really look v yummy...
can post the recipe...
btw i'hv try ur recipe for the oreo & raisin cupcake.. its taste v nice... really appreciate for all the recipe u posted.

thanks n hope to c more recipe from u....


rdgs,
eve

Anonymous said...

Hello, love your pics of all the goodies you make.
Just a quick question, which mixer(s) do you use. Which is your favourite and why. Am in a dilemma...KitchenAid, or Kenwood. Would absolutely appreciate your input. Thanks

yochana said...

Hi anonymous,

I have both machines and both have it's pro and con.

Kenwood is very durable and it's mixer bowl is bigger. They are very strong and stable and the only flaw is that they make so much noise when the machine is on. The whole neigbourhodd will crowd around your hse to look for goodies.

Kitchen Aid is silent and very easy to use especially for small cakes. The only flaw is that they have a smaller capacity.

I would suggest buy a Kitchen Aid. I use Kitchen Aid everyday but my Kenwood is only used when my K A is not available or I need to beat more than 10 eggs.

rgds.

yochana said...

Hi anonymous,

You're really very young. Thumbs Up!!

I bake in the night after work...

rgds

Gerrie said...

Thanks for your input. I was leaning towards a KA, and I guess you've just helped me firm up that decision. Also, I'm not crazy about the neighbours crowding around bit, LOL.
Am from Kuching, and the KA (K5SS or KSM150)is very much more expensive than the Kenwood flagship model! What caught me was KAs have 325watt power output, and the Kenwood KM020 has a 1500watt power output!

By the way, baking so many cakes in a week must be somewhat very therapeutic for you.

Gerrie

yochana said...

Hi Gerrie,

Yes, it's really therapeutic for me. It makes me happy everyday...

Yes...go for KA. No regrets and it's so good for small cakes like 8".

rgds

Anonymous said...

wow, your cakes are so lovely and looks delicious. I wonder how you can manage to bake so many .

Mool said...

Hi Aunty Yochana,

Like the little two bees in the background. They are so cute. So are your cakes, so yummy.

Tried the Japanese Dark Pearl Cake, "purposely" left out the egg yolks, so that I can bake lapis, hehehe. My family n colleagues like both of them too.

Thanks, Aunty for all the recipes.

yochana said...

Hi Mool.

Woah...that's very brave of you. Kudos.. Anyway, I know it taste heavenly.

rgds

Anonymous said...

Aunty,

This looks very tempting, can't wait to try it out :)
Please share the recipe

Thank You and GBU
Racheline

Anonymous said...

Hi aunty yochana,

What is almond paste? can i use marzipan to replace.

Thanks.

Cheers,
Alice

yochana said...

Hi Alice,

Almond paste has many grades. Use the grade that has a higher percentage of almonds like 70%. Sun Lik sells it.

rgds

yochana said...

Hi Alice,

Almond paste has many grades. Use the grade that has a higher percentage of almonds like 70%. Sun Lik sells it.

rgds

yochana said...

Hi Alice,

Almond paste has many grades. Use the grade that has a higher percentage of almonds like 70%. Sun Lik sells it.

rgds

Anonymous said...

Dear Aunty Yochana

What is a double cream?

Regards
Fansi

yochana said...

Hi Fansi.

I think they do sell double cream in cold storage and Jasons. I used brands like "Elle Vire".

rgds