A torte, not to be confused with a tort, which is a civil wrong or law, is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Some variations may include bread crumbs, or, as in this case, some flour. The word torte comes from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake. While I like to bake my torte in a sheet pan, I then cut it into individual rounds to keep with tradition!
Makes ½ sheet pan
2 lb. bittersweet chocolate, chopped
1 lb. butter, unsalted
6 cups sugar
1tablespoon vanilla extract
2cups all-purpose flour
1/2 cup almond meal
2 teaspoons baking powder
Over a bain combine and melt butter and chocolate.
Combine the flour, almond meal, baking powder and salt, set aside.
In a Kitchen Aid on high speed, whisk eggs, sugar, vanilla for several minutes, until thick and pale.
Turn the speed down to low and pour the hot butter and chocolate mixture into the eggs.
Mix until partially combined.
Add the dry ingredients and mix until well blended.
Mix for a minute or two, if you under mix, the batter will separate and break.
Spread onto sheet pan that has been sprayed and lined with parchment paper.
Bake at 325 degrees for 20 to 25 minutes until done. You want them to still be fudgy when removed.
These freeze very well. Cater wrap and when ready to use remove from freezer and bring to room temp. Cut with a circle cutter to desired size.
CRÈME FRAICHE SAUCE
1 1/2 cups crème fraiche
2 teaspoon sugar
1/8 teaspoon salt
Combine all of the ingredients, whisk together