Chocolate Almond Torte

1. 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.

2. 2

   If using a cake pan, line the bottom with parchment paper to ensure it doesnt stick.

3. 3

   Combine the almond meal/flour, salt, cocoa powder and 2/3 of the granulated sweetener in a medium sized mixing bowl.

4. 4

   In another bowl beat the egg whites until stiff peaks form and set aside.

5. 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.

6. 6

   Stir in the chocolate/almond meal mixture then stir in the melted butter.

7. 7

   Add 1/3 of the whipped egg whites and stir just to thin the batter a little.

8. 8

   Then carefully fold in the remaining 2/3 of the egg whites, just until combined, a few white streaks are fine.

9. 9

   The idea is to keep as much of the egg white volume as possible.

10. 10

    Pour the batter into your prepared pan.

11. 11

    Bake for 30-35 minutes or until the center springs back when lightly pressed.

12. 12

    Remove from oven.

13. 13

    Place the torte on a cooling rack for 10 minutes.

14. 14

    Run a butter knife around the edges of the torte and remove the sides of the spring form pan.

15. 15

    If using a cake pan turn it out onto a serving plate.

16. 16

    Allow the torte to cool completely and then garnish with whipped cream, chocolate sauce and slivered almonds if desired.

* Per serving · 4 servings · Values may vary.