Chocolate Almond Torte (Gluten Free)

Ingredients

• 7 oz (200 g) bittersweet or semisweet chocolate, roughly chopped
• 3/4 cup + 2 tablespoons (200g) unsalted butter
• 4 large eggs, separated
• 1 1/2 tablespoons brandy, optional
• 1 cup (200g) granulated sugar
• 1 cup (100g) almond flour/ground almonds
• 1/4 teaspoon salt
• cocoa powder, for dusting

Instructions

1. 1

   Preheat oven to 350°F/180°C. 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. 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. 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. 4

   In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.

5. 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. 6

   Pour batter into prepared cake pan and smooth the top. Bake for 35-45 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.