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1
Cream the butter and sugar in a mixing bowl with paddle attachment.
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2
Add the vanilla and cocoa.
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3
Add the yolks and eggs one at a time, scraping the bowl well after each addition.
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4
Make certain the chocolate is warmed to 110F (43C).
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5
(This will keep the batter light.
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6
Colder chocolate will firm the batter making it impossible to fold in the whipped egg whites.)
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7
Pour in the melted chocolate and mix until well combined.
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8
Add the almond flour.
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9
Set aside.
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10
In a separate mixing bowl with a clean whip attachment, whip the egg whites and remaining granulated sugar to medium peaks.
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11
Quickly fold the whites into the cake batter in 3 steps.
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12
Spread the mixture on a paper-lined sheet pan.
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13
Bake at 350F (177C) until the top surface of the cake is dry and the interior of the cake is soft but set, approximately 35 to 40 minutes.
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14
Test for doneness by removing a bit of the crust and pressing the cake underneath.
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15
The crust will be firm but the interior crumb will be soft but not sticky.
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16
If the cake is still wet, return it to the oven for a few more minutes.
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17
Cool the cake on a wire rack.
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18
Cut the cake to line torte rings as needed.
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19
See Eros Torte.
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20
Remove the parchment paper after the cake is cut to keep the cake intact.
