- 1 cup finely ground Almond Meal, or toast almonds and grind in food processor
- 4 large eggs, separated
- 7 ounces bittersweet chocolate chips (I used 60% cocoa)
- 11 tablespoons unsalted butter, cut into small pieces
- 3/4 cup granulated white sugar, divided
- 1/2 teaspoon pure vanillaextract
- 1/4 teaspoon cream of tartar
- powdered sugar, enough to dust torte
Preheat oven to 375 degrees.
Line a 9″ spring form pan with parchment paper and spray with baking spray.
Separate eggs and place egg whites back in fridge to keep cold.
Place chocolate and butter in a glass bowl and microwave 1 minute, remove and stir, microwave another minute and stir until completely melted. Set to the side to cool a bit.
In a mixing bowl, blend egg yolks and sugar. Mix until completely blended about 2 minutes. While mixer is running on low add chocolate mixture and vanilla extract. Add Almond meal and mix just to blend.
If you have a hand mixer, place cold egg whites in a medium bowl and start beating until whites start to foam.
Add cream of tarter and continue beating until you start to get soft peaks.
Slowly start to add sugar while beating until peaks are stiff.
if you do not have hand mixer, place chocolate mix in bowl, clean mixing bowl and switch from paddle to whisk and whip with mixer.
Add 1/4 of the egg white mix to chocolate mix, folding the whites in. You stir outside and around to pull over and over.
Then add remaining mixture. Stir gently outside and over. NOT AROUND AND AROUND
Add to prepared pan and bake 35- 40 minutes. Until toothpick comes out clean.
While cooling cake will fall in center. Don’t panic, it’s suppose too!
Let cool and unclip pan to remove cake, you might want to run a knife around perimeter of pan to loosen.
Transfer to cake tray and sprinkle with powdered sugar, serve with berries and whip cream!!