Mandelin Recipe

Chocolate Citrus Almond Torte


1 cup Mandelin Blanched Almond Flour or Natural Almond Flour

8 oz. good-quality bittersweet chocolate, coarsely ground

1/2 cup unsweetened cocoa powder, plus more for dusting cake

6 large eggs, separated

1 cup sugar

1/2 cup orange juice

1 tablespoon grated fresh orange zest

2 teaspoons grated fresh lemon zest

14 tablespoons butter, melted

1/2 teaspoon salt


Preheat oven to 350°. Coat a 10-inch springform pan with cooking spray.


In a bowl, mix together almond flour and bittersweet chocolate.


In a medium bowl, whisk together egg yolks, sugar, orange juice, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.


In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.


Gently fold whites into chocolate mixture, then pour into a prepared pan.


Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like. Serves 8.

Sunset, January 2007


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