I had never heard of a burnt almond torte before I moved back to Pittsburgh. The first time I saw one of these cakes was at a party one evening. I noticed the square cake with shaved almonds on it and asked, “What’s that?”
“That’s a Burnt Almond Torte from Prantl’s, you’ve never had one?”
Why was it called a burnt almond torte? The almonds were barely toasted, but they were coated with a thick layer of sugar.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012