Chocolate adds delicious depths to deserts. And that’s a fact. I rest my case. I will now show you how I built my case.
All you need is a few good eggs.
In a bowl sift together, or just toss in flour, cocoa, baking powder, salt and chopped almonds.
in another bowl beat eggs and egg yolks. Then beat in sugar. I actually cut the sugar back by almost half. You may not want to do that.
Then add the oil. I put it in a measuring cup first so I’d know when I’d gotten it all in.
beat it ‘til it’s nicely combined.
pour the egg mixture into the flour mixture and mix.
Pour into greased and forgot to be floured pan and bake at 350 for about half an hour.
Warm up some jam or fruit spread and spread over cake before serving.
Chocolate-Nut Torte With berry Glaze
Adapted from Prevention
- 1 C almonds chopped
- 1 C sugar
- 2 lg eggs, at room temperature
- 2 lg egg whites, at room temperature
- 1 tsp vanilla extract
- 3/4 C light olive oil
- 3/4 C whole wheat pastry flour
- 1/2 C unsweetened cocoa powder
- 1 tsp baking powder
- a pinch of salt
- 1/4 C any kind red berry fruit spread, jam or jelly
Preheat oven to 350°F. grease a 10" pan.
In a bowl, beat eggs, egg whites, and vanilla extract until foamy. beat in remaining sugar, 1 tablespoon at a time, until mixture is thick and pale in color,or you get sick of beating it. add oil in slow, steady stream.
In large bowl, sift together flour, cocoa, baking powder, and salt. Fold in almonds. Gradually fold in egg mixture. Pour into pan.
Bake 30 to 35 minutes or until edges begin to pull away from pan sides and center is firm to the touch. Cool in pan on rack.
In small pan over low heat, melt fruit spread until smooth. Spread over cake and let stand 30 minutes or until spread is set. Remove from pan before serving.