Every year at Christmas time, my cousin from Northern California flies south to visit us. It’s been a tradition for many, many years. Only hitch for me – in the kitchen – is that he’s allergic to wheat, so I must keep that in mind as I cook for us.
We go to our son’s home for the big family dinners on Christmas Eve or Christmas Day, then to our daughter-in-law’s sister’s home the other day. It’s just tradition that I bring a GF (gluten free) or wheat-less dessert. Everyone can have some of it, but I label it well and Gary makes sure he gets a slice before it’s all gone. I’ve made some very elaborate desserts in some years.
This recipe I’ve had for several years but never made. Some time back I couldn’t attend a class I’d signed up for, with Phillis Carey. A couple of my friends did go, and they gave me the recipes afterward, and this was one. I’d just never gotten around to preparing it. And actually, my cousin and I did the preparation of this together.
What holds this together (since it has no flour in it) is a meringue in the batter and a whole lot of ground almonds. Well, the egg yolks help too. And no, it’s not a meringue actually, just the whipped egg whites to give it lots of air, giving it a light texture and crumb. And it has 5 eggs in it (separated, whites whipped up separately).
What makes this cake Mexican is merely the addition of orange zest and cinnamon. It’s in the cake (a teaspoon) and if you want to be true to the recipe, you also put a bit of cinnamon in the whipped cream (or on top of each slice as it’s served), which is kind of fun to do, for something different. The sauce is very simple to make – semisweet chocolate, corn syrup, half and half and guess what – more cinnamon, but only 1/4 tsp.! The cake is served with warm chocolate sauce and a nice dollop of the whipped cream. I prepared everything earlier in the day. Just before serving I heated the chocolate sauce and whipped the cream. I cut smaller slices because there were several other desserts on the buffet table – I’m sure I got at least 16 slices.
What’s GOOD: well, the fact that it’s GF, for sure. I liked the texture of the cake – it’s lighter than most GF cakes. The chocolate isn’t overwhelming – it almost has the coloring of a spice cake. I liked that it could be made ahead – it’s made in an 8-inch cake pan. The almonds are ground very fine – actually we used almond meal (not almond flour) from Trader Joe’s, so it’s finely ground without it turning to almond butter.
What’s NOT: I wouldn’t exactly call this a “wow” dessert. It was very, very good, and my cousin loved it. I enjoyed it. I might wish it had a bit more chocolate in it, but am not sure I’d know how to doctor-up the recipe to include more chocolate in the cake without it throwing off the chemistry balance between nuts and egg whites.
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Mexican Chocolate Almond Torte
Recipe By: A Phillis Carey recipe
Serving Size: 8
CAKE:
1 2/3 cups sliced almonds — toasted (or use almond meal, not flour)
4 1/2 ounces semisweet chocolate — chopped
2 1/2 teaspoons orange zest
1 teaspoon ground cinnamon
5 large eggs — separated
6 tablespoons sugar
1 pinch cream of tartar
CHOCOLATE SAUCE:
4 ounces semisweet chocolate — chopped
2 tablespoons light corn syrup
1/2 cup half and half
1/4 teaspoon ground cinnamon
WHIPPED CREAM:
1 cup heavy cream — well chilled
3 tablespoons sugar
1/2 teaspoon ground cinnamon — (either added to the cream, or sprinkled on top of each serving)
1. CAKE: Preheat oven to 350°F. Line bottom of an 8-inch round cake pan with parchment paper. Cut paper to fit exactly. If using almonds, finely grind them with the chocolate, orange zest and cinnamon in the bowl of a food processor.
2. In the bowl of an electric mixer, beat egg yolks and 3 T. of the sugar until light yellow and slightly thickened, about 3 minutes. Stir in the nut mixture – it will be very thick and the color will change to a much lighter one.
3. Whip egg whites with a pinch of cream of tartar to soft peaks. Then add remaining 3 T. sugar, one tablespoon at a time, and beat until egg whites are stiff. Mix half the whites into the chocolate mixture (to “lighten” the thick batter) then gently fold in the remaining whites until nearly all the egg-white-streaks are gone.
4. Pour batter into prepared cake pan. Bake until cake tester inserted in the center comes out clean, about 30 minutes. Cool cake on a rack in the pan, then turn out and remove parchment paper from the bottom.
5. SAUCE: Heat corn syrup and half and half until warm. Add chocolate and cinnamon; heat over VERY low heat until chocolate melts, stirring constantly. Cool.
6. Whip cream with sugar. Cut cake into wedges and drizzle with warmed chocolate sauce (reheat in microwave on very low power setting), then top with whipped cream. Sprinkle cinnamon on top to serve, or you can add the cinnamon to the whipped cream.
Per Serving: 560 Calories; 41g Fat (61.5% calories from fat); 12g Protein; 45g Carbohydrate; 2g Dietary Fiber; 179mg Cholesterol; 74mg Sodium.

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