If you like chocolate with almonds you will love this flourless recipe. It is simply delicious and fairly easy to make. You might ask, what is the difference between a torte and a cake? The answer is nothing because the word “torte” comes from the Italian word “torta” which means a round bread or cake. So it is in fact a cake. In Europe, most cakes are called tortes.
When comparing tortes and cakes, you will notice that the cake is lighter than the torte. Cakes are made with cake flour which makes them very light because of the gluten content of the flour. You’ll find that tortes are denser and richer therefore a smaller piece should be enough to satisfy.
1 ¾ sticks (7/8 cup) unsalted butter
7 ounces (1 ¼ cups) blanched whole almonds
6 ounces (170kg) of the finest quality bittersweet chocolate (not unsweetened) you can find. I use Callebaut.
4 large eggs
1 cup fine coconut sugar (original recipe calls for granulated sugar)
Garnish with confectioners’ sugar (I sprinkle it over the cake with a fine sieve) and serve with whipped cream & berries. I like using raspberries because they have a sharpness which marries well with the sweetness (but it is not overly sweet) of the chocolate. They also add prettiness to the final presentation.
Preheat oven to 350F and butter a 10-inch cake pan. Line bottom of pan with a round of wax paper and butter paper.
Melt butter and cool. In a food processor finely grind together almonds and chocolate.
Separate the eggs – yolks from whites.
In a bowl with an electric mixer beat yolks with sugar until very thick and pale, then beat in almond mixture with butter.
In another bowl with cleaned beaters beat whites with a pinch of salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.
Bake torte in middle of oven for about 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs remaining. Cool on rack 5 minutes and then invert onto another rack. Discard wax paper and cool torte completely. Invert onto a plate.
Torte may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.