[alexia]

Hmmm, Well maybe I'll add the Cake Bible on my new list. I certainly like the Pie Bible.

I just got my recent book order which included Herme's Chocolate. It has a very tempting chocolate pound cake that I'm going to try soon. Reading through it today I realized that on my recent chocolate almond cake I may simply not have let the almonds process long enough. Herme calls for grinding the almonds 3 minutes, but, not having yet read this, I was fearful of making almond butter, and didn't do it that long -- which made the cake a little more gritty than it should have been.

Oh well, it still tasted Very Good, so I'll post it. Also, making it again, I'd contrive to make a slightly more syrupy compote.

CHOCOLATE ALMOND TORT WITH CHERRY COMPOTE: (Gourmet, 10-94
(may be made a day in advance)
3/4 cup whole blanched almonds (4 oz), toasted lightly, cooled
½ cup sugar
1 ½ sticks (3/4 cup) butter, softened
4 large eggs, separated
½ tsp freshly grated lemon zest
1 Tbs kirsch
6 oz fine quality bittersweet chocolate (not unsweetened), in pieces and ground fine in processor
Garnish:
confectioners' sugar
sweetened whipped cream
sour cherry compote (below)

Preheat oven to 350f. Line bottom of buttered 9" cake pan (2" deep) or springform pan with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.

In food processor pulse almonds with 1 Tbs sugar til just ground fine. Do not release oil.

In electric mixer, cream butter and 1/4 cup sugar til light and fluffy. Beat in yolks, 1 x 1, beating well after each; beat in zest and kirsch. Stir almond sugar and chocolate into yolk mixture which will be very thick. In another bowl, beat whites til foamy and add a pinch salt and remaining 3 Tbs sugar in a stream beating til whites just hold stiff peaks. Fold 1/3 whites into yolk mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into prepared pan and smooth top.

Bake torte in middle of oven 45 - 55 minutes, or til it begins to pull away from side of pan. Torte will fall slightly and continue to set as it cools. Cool torte in pan on a rack and remove from pan. Torte may be made 1 day in advance and chilled, covered. Let it come to room temperature before serving.

SOUR CHERRY COMPOTE:
1 cup dried sour cherries, preferably unsweetened (5 oz)
½ cup kirsch
½ cup water
3/4 cup jam or preserves (7 oz)
1 cinnamon stick broken in half
a 3" strip of orange zest
Simmer all ingredients in small saucepan, covered, 5 minutes. Off heat; stand covered 10 minutes. Remove cover and cool completely. May be made 2 days ahead and chilled, covered. Let come to room temperature before serving.