ALMOND-MACAROON TORTE WITH CHOCOLATE FROSTING AND ORANGE COMPOTE
Provided by Suzanne Tracht
Categories Cake Chocolate Egg Dessert Bake Passover High Fiber Orange Almond Low Cholesterol Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For orange syrup:
- Combine sugar, 1 cup water, and orange peel strips in medium saucepan. Stir over medium heat until sugar dissolves and syrup comes to boil. Reduce heat to medium-low and simmer 1 minute. DO AHEAD: Can be made 2 days ahead. Cover and chill syrup with peel strips.
- For almond macaroons:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total). Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through). Spray parchment with nonstick spray.
- Place slivered almonds, 1 cup sugar, and coarse salt in processor. Scrape in seeds from vanilla bean halves. Blend until nuts are finely ground. Using electric mixer, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.
- Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total. Cool on sheets.
- For frosting and compote:
- Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup). Add chocolate to saucepan and stir until chocolate is melted and smooth. Remove from heat. Cool until frosting begins to thicken, stirring often, 20 to 30 minutes.
- Place 1 macaroon layer on long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte. DO AHEAD: Can be made 1 day ahead. Cover with foil tent; store at room temperature. Cover remaining syrup; chill.
- Thinly slice whole oranges crosswise into rounds. Cut slices into quarters and place in remaining reserved syrup for compote. Slice torte; place on plates. Spoon orange compote alongside.
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DJ BACKSPIN South Africa
[email protected]This torte looks heavenly! I'm definitely going to be making this for my next party.
Ayyub Jind 125 Jind 125
[email protected]I can't wait to try this recipe! I love almond macaroons and chocolate frosting.
kanish shrestha
[email protected]This torte looks like it would be a lot of work, but it's definitely worth it.
Mfareed Jani
[email protected]I'm not much of a baker, but this recipe seems easy enough to follow. I think I might give it a try.
Manige Truth
[email protected]I love the combination of chocolate and orange. This torte sounds like it would be the perfect balance of sweet and tart.
May
[email protected]This torte looks so decadent! I bet it would be perfect for a special occasion.
Samira Jannat
[email protected]Thanks for sharing this recipe! I'm always looking for new dessert recipes to try.
Deeqo Hassan
[email protected]This recipe is definitely going on my to-bake list.
saif arif
[email protected]Wow, this torte looks amazing! I can't wait to try it.
Mohammad Abbas
[email protected]I would definitely recommend this recipe to others.
Queen Rahina
[email protected]Overall, I thought this was a good recipe. It's a bit time-consuming, but it's worth the effort.
How to Use
[email protected]I had some trouble getting the macaroon base to set properly. I think I might have overbaked it.
Tracy Waltman
[email protected]The torte was a little too sweet for my taste, but I think that's because I used semisweet chocolate chips instead of bittersweet chocolate chips.
Abdullah P√¢TH√¢N.
[email protected]I love that this recipe uses almond flour instead of regular flour. It makes the torte gluten-free and gives it a unique flavor.
gosu suas
[email protected]The instructions were easy to follow and the torte turned out perfectly.
Nld Nte
[email protected]This is definitely a recipe that I'll be making again and again.
Gladis Iva
[email protected]I'm not usually a fan of macaroons, but this torte changed my mind. The almond macaroon base was moist and flavorful, and it paired perfectly with the chocolate frosting.
Donald Justice
[email protected]The orange compote was the perfect complement to the chocolate frosting. It added a bright and citrusy flavor that really balanced out the sweetness of the frosting.
Qtc swaziristan
[email protected]I made this torte for a dinner party and it was a huge hit! Everyone raved about the flavor and texture.
Sumah Nassy
[email protected]This almond macaroon torte was an absolute delight! The combination of the almond macaroon base, the rich chocolate frosting, and the tangy orange compote was simply heavenly.