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
PREPARATION:
- 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.
NOTE:
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.