Makes 12 servings.
This cake is good to keep in your repertoire any time of the year and particularly for Passover. It is gluten free, easy to make and it remains moist refrigerated. I like to serve it with raspberries and chocolate sorbet, but it is equally delicious with other fruits and other sorbets or even on its own.
INGREDIENTS
4 ounces Smart Balance (See Note)
7 ounces high quality imported semi-sweet chocolate, broken into small pieces
½ teaspoon almond extract
5 large eggs, at room temperature (See Note)
¾ cup sugar
5 ounces skinless almonds, semi-finely ground (See Note)
PREPARATION
Preheat oven to 350F.
Line a 9 x 2½ inch spring form with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift.
Place the chocolate and the Smart Balance in the top of a double boiler. Cover and set over simmering water until chocolate and the Smart Balance are melted, stir from time to time. Remove the top of the double boiler and cool a bit.
Place the egg yolks in the bowl of an electric stand mixer. Using the balloon whisk attachment, beat the yolks at medium speed for about 5 minutes, while gradually adding the sugar. The yolks will become pale and bubbly.
With a rubber spatula, add the almond extract, the melted chocolate, and the almonds. Combine well.
Beat egg whites in the mixer bowl at high speed until stiff.
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 batters together making a motion like a figure 8 until all the egg whites have disappeared.
Pour the batter into the pan and smooth the top.
Bake the torte in the center of the oven for 25 to 30 minutes. When it’s ready, a cake tester inserted in the center of the torte will come out almost dry.
Cool on a wire rack.
Keep refrigerated.
NOTES:
Smart Balance is a pareve buttery spread which I substitute for margarine.
It is easier to separate the eggs straight from the refrigerator, while they are cold, as the egg yolk tends to break as they warm.
When the recipe calls for stiffly beaten egg whites, the best way to know whether they are fully beaten is to tilt the bowl. They will stay in the bowl, even when the bowl is tilted. If the egg whites are not beaten enough the whites will start to slide out.
I grind the almonds in a food processor fitted with the steel blade. No need to do it in batches when it is such a small amount of almonds.
When slicing the cake, you may need to wash the knife from time to time.
