Makes 12 servings.
Gluten free, moist, chocolaty and absolutely delicious, this cake can be eaten plain, topped with chocolate icing, ice cream, sorbet or berries.
INGREDIENTS FOR TORTE:
- 8 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for greasing the pan
- 7 ounces imported semi-sweet chocolate, broken into small pieces
- 4 large eggs, at room temperature (See Note)
- 1/3 cup sugar
- 1 ½ cups finely ground almond flour with skin, plus 2 tablespoons for dusting the pan and 2 tablespoons for dusting the cake (See Note)
INGREDIENTS FOR CHOCOLATE ICING:
- 3 ounces imported semi-sweet chocolate, broken into small pieces
- 4 tablespoons unsalted butter, at room temperature, cut into small pieces
- 2 tablespoons sliced almonds for sprinkling over the icing, optional
- Preheat the oven to 350F
- Grease a 9 x 1 ½ inch spring form pan with a removable bottom. Dust with almond meal, invert the pan and tap the pan to shake out the excess almond meal.
- Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted. Remove the top of the double boiler, uncover and cool.
- Place the butter and the egg yolks in a bowl of an electric mixer. Using the balloon whisk attachment, beat the egg yolks, at medium speed, gradually adding the sugar until the mixture is pale, about 5 minutes. Add the melted chocolate and combine well.
- With a rubber spatula, add the almonds and combine.
- In another bowl of an electric mixer beat the egg whites, at high speed, using the balloon whisk attachment until stiff peaks form.
- With a rubber spatula fold half of the egg whites into the chocolate batter. Reverse the process pouring the chocolate batter over the egg whites. Gradually fold the two together making a motion like a figure 8 with the spatula, until all the whites have disappeared. Pour the batter into the pan and smooth the top.
- Bake the torte in the center of the oven for about 25 minutes. A cake tester inserted into the center of the torte should come out dry, and will feel lightly firm to the touch.
- Cool on a wire rack. Release the sides with a metal spatula if necessary. Remove the ring and release the bottom. Invert torte onto a flat plate, if you want to ice the cake.
PREPARING THE CHOCOLATE ICING:
- Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted.
- Remove the top of the double boiler and whisk in the butter.
- Stir until the chocolate is smooth.
- Pour the icing over the top and sides of the cake.
It is easier to separate the eggs straight from the refrigerator, while they are cold, as the egg yolks tend to break as they warm.
I use Bob’s Red Mill finely ground almond flour with skin. It is readily available in all health food stores.