Torte: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the middle of the oven. Butter, or
spray with a nonstick cooking spray, an 8 x 3 inch (20 x 8 cm) springform pan.
Line the bottom of the pan with parchment paper.
the eggs while they are still cold, placing the egg yolks in one bowl and the egg whites in another. Cover
the two bowls with plastic wrap and let stand until they reach room temperature (about
Place the almonds, along
with 1 tablespoon (15 grams) of the sugar, in your food
processor and process until finely ground. (Don't overprocess or you'll end
up with a grainy paste.)
chocolate and butter in a stainless steel bowl placed over a saucepan of
simmering water. Once melted, remove from heat and allow to cool to room
place the egg yolks and 1/2 cup (100 grams) of the granulated white sugar in the bowl
of your electric mixer, fitted with the paddle attachment (can use a hand mixer). Beat the yolks
and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted
chocolate mixture and vanilla extract. Fold in the ground almonds and salt.
Place the egg whites and cream of tartar in a clean
bowl of your electric mixer, fitted with the whisk attachment (can also use a hand mixer), and whisk until soft peaks form. Gradually sprinkle in the
remaining sugar and continue to beat until stiff peaks form. Fold
about 1/4 of the whites into the chocolate batter to lighten it.
Quickly fold in the rest of the whites and mix only until incorporated.
batter into your prepared pan and bake for about 45 to 50 minutes or until a
toothpick inserted into the center of the cake has a few moist crumbs. (The top
of the torte will be dry with cracks) Remove from oven and place on a wire
rack to cool. The cake will rise during baking but falls during cooling, leaving
a crisp and cracked crust. Once cool, run a spatula around the inside of the pan
before releasing the sides.
Serve at room temperature or cold. If desired, dust with powdered sugar.
Serve plain or with whipped cream, vanilla cream, or a custard sauce (creme
Makes about 8 - 10