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1
Preheat oven to 350F.
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2
Line bottom of a buttered 9-inch cake pan (2 inches deep) or springform pan with a round of wax paper.
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3
Butter paper and dust pan with flour, knocking out excess.
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4
In food processor pulse almonds with 1 tablespoon sugar until just ground fine.
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5
(Do not grind to point when oil is released.)
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6
In a bowl with an electric mixer cream butter with 1/4 cup remaining sugar until light and fluffy.
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7
Beat in yolks, 1 at a time, beating well after each addition, and beat in zest and kirsch.
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8
Stir almond sugar and chocolate into yolk mixture (mixture will be very thick).
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9
In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 3 tablespoons sugar in a stream, beating until whites just hold stiff peaks.
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10
Fold one third whites into yolk mixture to lighten and fold in remaining whites gently but thoroughly.
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11
Pour batter into prepared pan and smooth top.
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12
Bake torte in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan.
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13
(Torte will fall slightly and continue to set as it cools.)
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14
Cool torte in pan on a rack and remove from pan.
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15
Torte may be made 1 day ahead and chilled, covered.
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16
Let torte come to room temperature before serving.
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17
Sprinkle torte with confectioners' sugar and serve with whipped cream and compote.
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18
In a small saucepan simmer all ingredients, covered, 5 minutes.
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19
Remove pan from heat and let mixture stand, covered, 10 minutes.
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20
Remove cover and cool completely.
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21
Compote may be made 2 days ahead and chilled, covered.
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22
Let compote come to room temperature before serving.
