And,today, I tried this Almond Torte recipe by Mei Kei from this cookbook.Very nice.I cut down the sugar, cause,I think about the chocolate ganache is quite sweet.
155 gm toasted whole almonds
55 gm cornflour ,sifted
55 gm icing sugar
300 gm egg whites (from about 8 eggs)
3/16 salt(I just add 2 pinches)
110 gm sugar ( I used 80 gm)
Chocolate Ganache :
320 gm dark chocolate
340 gm whipping cream
To make the meringue discs:
Draw 5 circles of 8 inch diameter on parchment paper.
Grind the toasted almond until fine.
Mix in the sifted cornflour and icing sugar until well combined.
In a separate bowl, whisk egg whites with salt until foamy.
Add in sugar gradually and continue to whisk until whites are stiff, but not dry.
Fold the almond mixture into the egg whites.
Spread mixture equally onto the prepared parchment papers.
Bake in pre-heated fan oven at 160C,several layers at a time for approximately 15 minutes or, bake all at once in a single layer in a conventional oven at 180 C for 15-20 minutes until discs are golden brown.
Cool discs, peel off baking sheet.
To make chocolate ganache:
Heat the chocolate and 170 gm of the whipping cream in a double boiler until chocolate has melted, leave it to cool.
Whip the remaining cream and fold into the chocolate cream.
Brush a disc with a little water.Spread chocolate ganache onto disc.
Repeat until disc and chocolate ganache are used up. There should be 5 layers of meringue and 5 layers of chocolate ganache filling,ending with chocolate ganache.
Refrigerate torte until ganache is set.
Before serving,sift an even layer of cocoa powder over the top of the torte.