DELICIOUS CHOCOLATE ALMOND TORTE

Ingredients

• 7 oz/200 g bittersweet or semisweet chocolate, roughly chopped
• 7 oz/200 g unsalted butter, chopped
• 4 large eggs, separated
• 1½ tablespoons brandy, optional
• 1 cup (200 g/7 oz) granulated sugar
• 1 cup (100 g/3.5 oz) almond flour/ground almonds
• ¼ teaspoon salt
• cocoa powder, for dusting

Instructions

1. Preheat oven to 350F/180C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
2. Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
3. In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, and salt.
4. In a mixer bowl fitted with a whisk attachment, whisk eggs and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
5. Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.
6. Pour batter into prepared cake pan and smooth the top. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
7. Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
8. Cake will keep, well wrapped, in the refrigerator for up to 4 days. It also freezes well.

This article and recipe adapted from this site

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