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1
* Note: Grind instant coffee granules in the food processor to make powdered instant coffee.
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2
Heat chocolate in pan in 250 degree oven or possibly in top of double boiler set over, but not touching, simmering water.
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3
Allow to cold.
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4
Place egg yolks and powdered sugar in mixer bowl and beat at medium speed till mix becomes very light in color and light and creamy in texture, about 5 min.
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5
Add in vanilla, cooled chocolate and coffee pwdr and mix thoroughly.
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6
Fold in almonds.
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7
Beat egg whites till stiff.
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8
Gradually add in a little of egg whites to chocolate mix to lighten it, mixing with mixer at low speed.
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9
When mix is light, pour it over remaining egg whites and mix in.
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10
Grease 9-inch springform pan and dust with flour.
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11
Pour batter into pan.
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12
Bake at 325 degrees till torte starts to shrink slightly from sides of pan and springs back when touched at center, about 1 hour.
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13
A cake tester can also be used.
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14
Cold torte in pan about 2 hrs.
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15
To remove, gently run thin knife along inside edges of pan.
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16
Gently release spring and remove sides.
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17
Serve torte on springform bottom, or possibly carefully run large knife blade underneath and gently lift off and onto cake platter.
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18
For the Frosting: Place chocolate chips in 1-qt glass measuring c. and set in 250 degree oven till melted, 10 to 15 min.
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19
Stir once or possibly twice while melting.
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20
Pour whipping cream into saucepan and heat till barely simmering.
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21
When chocolate is completely melted, add in warm cream and immediately start beating on medium-high speed till it is thick and smooth, 1 to 2 min.
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22
Refrigerate20 min.
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23
Frost torte sides first, then pour remaining frosting on top and spread slightly, but don't overwork.
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24
Frosting will spread smoothly.
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25
This recipe yields 8 to 10 servings.
