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1
Preheat your oven to 350 F. Spray a 9 spring form pan or a 9 cake pan with non-stick spray and set aside.
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2
If using a cake pan, line the bottom with parchment paper to ensure it doesnt stick.
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3
Combine the almond meal/flour, salt, cocoa powder and 2/3 of the granulated sweetener in a medium sized mixing bowl.
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4
In another bowl beat the egg whites until stiff peaks form and set aside.
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5
In a large bowl beat the egg yolks, almond extract and the remaining 1/3 of the sweetener until it is pale yellow and very smooth.
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6
Stir in the chocolate/almond meal mixture then stir in the melted butter.
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7
Add 1/3 of the whipped egg whites and stir just to thin the batter a little.
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8
Then carefully fold in the remaining 2/3 of the egg whites, just until combined, a few white streaks are fine.
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9
The idea is to keep as much of the egg white volume as possible.
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10
Pour the batter into your prepared pan.
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11
Bake for 30-35 minutes or until the center springs back when lightly pressed.
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12
Remove from oven.
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13
Place the torte on a cooling rack for 10 minutes.
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14
Run a butter knife around the edges of the torte and remove the sides of the spring form pan.
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15
If using a cake pan turn it out onto a serving plate.
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16
Allow the torte to cool completely and then garnish with whipped cream, chocolate sauce and slivered almonds if desired.
