Chocolate Almond Tortino Recipe

Prepare the Cake Batter

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.

Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool.

Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Melt the Chocolate

Remove the saucepan from heat and add the dark chocolate chips. Let sit for 5 minutes, then stir until smooth. Allow to cool slightly.

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, then let it cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Prepare Egg Mixture

In another bowl, whisk the egg yolks and granulated sugar until thick and pale.

Combine Mixtures

Fold the melted chocolate into the egg mixture, then gently fold in the whipped cream until combined. Chill in the refrigerator for at least 1 hour.

Prepare the Zabaglione

In a stainless steel bowl, whisk together egg yolks and sugar until light and fluffy. Place the bowl over a pot of simmering water, whisking constantly.

Add Irish Cream

Gradually add the Irish cream liqueur and continue whisking until the mixture thickens and doubles in volume. Remove from heat and let cool.

Layer the Components

On a plate, slice the almond cake and layer with chocolate ganache and chocolate mousse. Drizzle with Irish cream zabaglione.

Serve with Ice Cream

Top the dessert with a scoop of vanilla bean ice cream and serve immediately.