After last week's chocolate-bashing on WIMM post about my beloved Coconut Cupcakes {HERE}, I felt like I owed Chocolate a little mercy. Don't get me wrong, I prefer fruit hands-down over chocolate every minute of the day, but I do live in a household of chocolate-lovin'-people to whom I occasionally throw a bone. And this chocolate-almond torte was one yummy bone. Yes, it's a little heavy-ish for hot June days...but throw a little dollop of homemade whipped cream and some fresh pretty berries on the side, and it'll feel a little more summery. This dessert is dense and rich and feels a little fancy, but the secret is that it's easy and has only five ingredients! So to all of the chocolate-faithful, here's your bone to gnaw on....enjoy!
CHOCOLATE ALMOND TORTE
{from Country Living Magazine}
2 sticks plus 2 tablespoons unsalted butter, cut into small pieces; plus more for buttering the pan
9 ounces good-quality dark chocolate, chopped
6 large eggs, separated
2/3 cup superfine sugar
2 ounces almonds, finely ground in a blender or food processor (about 1/2 cup)
Preheat oven to 350 degrees. Lightly butter a 10-inch springform cake pan and set aside. In a heatproof bowl over a pan of gently simmering water, melt butter and chocolate together. Stir until combined. Set aside to cool. In a medium bowl, whisk egg yolks with sugar until pale and fluffy. Gradually pour melted chocolate into egg mixture, stirring constantly. Fold in almonds. Set aside. In a large bowl, using an electric mixer set on medium-high speed, beat egg whites until stiff peaks form. Fold egg whites into chocolate mixture until just combined. Pour mixture into prepared pan and bake for 35 minutes. (Torte will be very moist in middle.) Transfer torte to a wire rack and cool completely in the pan, about 1 hour. Remove from pan and serve with sweetened whipped cream {or good vanilla ice cream} and fresh berries.
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