I love to serve chocolate desserts in the winter; they are rich, full of flavour and the best accompaniment to a freshly brewed cup of coffee after dinner on a cold winter evening.
Flourless cakes tend to be denser, so a little goes a long way. This torte is a variation of my mom’s almond chocolate cake, it uses the same ingredients but the technique is so different that I thought I would share this version too. The resulting torte is a super moist, tender almond and chocolate dessert. I like to serve it slightly warm from the oven but if you make it ahead of time, warm it in an oven preheated to 275F for about 5 minutes while brewing the coffee or tea.
- 3 eggs, separated
- 4 tbsp sugar
- 100 grams (3.5 oz) dark chocolate, I used 70% cocoa
- 4 tbsp unsalted butter
- 125 grams ground almonds
Preheat the oven to 350F. Line a 7 or 8 inch springform pan with parchment paper. Melt the chocolate and butter, let it cool.
Separate the eggs, put the egg yolks in a bowl, set aside. With an electric mixer, whip the egg whites into soft peaks, add 2 tablespoons of sugar and beat until it forms firm peaks. Meanwhile, mix the egg yolks with the remaining 2 tablespoons of sugar for about a minute, add the melted chocolate and butter, then the almond meal, fold in the egg whites gently but quickly using a spatula and pour the batter into the cake pan and bake for about 35-40 minutes, the torte will rise and there will be cracks on top.
Dust with cocoa or icing sugar or serve with sliced almonds or a scoop of vanilla ice cream or a dollop of whipped cream.