Ambrosial Torte from Historic Cacao

Cacao was domesticated in Central America about 3,000 years ago. Linguistic findings suggest the word “cacao” is comes from the word kakawa in Mixe-Zoquean, believed to have been the language of the Olmecs, the oldest civilization of the Americas (1500–400 B.C.). The chocolate legacy passed from the Olmecs to the Maya, one of Mesoamerica’s most advanced civilizations. Drinking vessels elaborately decorated with chocolate illustrations discovered by archaeologists contain traces of ceremonial chocolate drinks dating from 250 to 900 A.D.

Cacao beans were so valued in ancient Mexico that the Maya and later Toltec and Aztec civilizations used them as currency to purchase small household items and pay for various services: a large tomato was worth one cacao bean, a rabbit 10 beans, and a slave 100 beans. Taxes levied against conquered tribes were also paid in cacao beans.

Typically Mexican chocolate is made with roasted and ground cacao nibs, sugar and cinnamon; other spices like nutmeg and allspice can also be added.

Mexican Chocolate Torte

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Mexican Chocolate Torte Print Recipe CourseDesserts

Ingredients

The Torte

• 1 cup almonds raw whole, about 5 ounces
• 1/3 cup light brown sugar firmly packed
• 1 tablespoon cinnamon
• 3/4 teaspoon salt
• 5 ounce bittersweet chocolate fine-quality, chopped
• 5 large eggs separated
• 1 teaspoon vanilla
• 1/3 cup sugar granulated

The Glaze

• 4 ounces bittersweet chocolate fine-quality, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons milk

Adjust servings:

Units:MetricUS Imperial

Instructions

The Torte

1. Preheat the oven to 325°F. Butter an 8-1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess.
2. In a small skillet on the stove top, toast the almonds about 5 minutes and let them cool.
3. In a food processor blend together cooled almonds, brown sugar, cinnamon, and salt until the almonds are ground fine.
4. Add the chocolate, and blend the mixture until the chocolate is ground fine.
5. Add the egg yolks and vanilla; blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl.
6. In another bowl beat the egg whites with an electric mixer with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, until the meringue holds stiff peaks.
7. Whisk about one third of the meringue into the chocolate mixture to lighten it. Fold in the remaining meringue gently but thoroughly.
8. Pour the batter into the pan, smoothing the top, and bake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean.
9. Let the torte cool in the pan. Run a thin knife around the edge, and remove the side of the pan. Invert the torte onto a rack, discarding the wax paper.

The Glaze

1. In a metal bowl set over barely simmering water in a saucepan, combine the chocolate, the butter, and the cream.
2. Stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
3. Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.

Recipe Notes

Source: Epicurious: Mexican Chocolate Torte

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