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1
Heat oven to 375.
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2
Grease and flour three 8 or 9 inch round cake pans.
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3
In medium bowl, combine flour, baking powder and salt; set aside.
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4
In small bowl, beat egg whites until soft peaks form; set aside.
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5
In large bowl, combine 1 1/2 cups sugar, 1 1/2 cups butter and egg yolks; beat until light and fluffy.
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6
Add flour mixture alternately with milk, beating well after each addition.
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7
Fold in egg whites.
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8
Pour batter into greased and floured pans.
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9
Bake at 375 for 15-20 minutes or until toothpick comes out clean.
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10
Cool 5 minutes; remove from pans.
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11
Cool completely.
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12
In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth.
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13
Remove from heat; stir in 1 T. butter and 1/3 cup of whipping cream.
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14
If necessary, refrigerate until thickened and of desired spreading consistency, 15 to 30 minutes.
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15
Line cookie sheet with foil.
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16
In small skillet over low heat, cook almonds and 1/4 cup of sugar, stirring constantly, until sugar is melted and almonds are coated.
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17
Place on foil-lined cookie sheet; cool.
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18
Place coated almonds in plastic bag; coarsely crush with wooden mallet or rolling pin.
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19
Set aside.
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20
Assemble torte 2 to 3 hours before serving.
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21
Place 1 cake layer on serving plate; spread with half of filling.
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22
Repeat with second cake layer and remaining filling.
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23
Top with remaining cake layer.
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24
In small bowl, combine 1 1/2 cups whipping cream, 1 T. sugar, instant coffee granules and almond extract; beat just until stiff peaks form.
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25
DO NOT OVERBEAT.
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26
Reserve 2 T. crushed almonds for garnish; fold in remaining crushed almonds.
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27
Frost top and sides of cake.
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28
Before serving, garnish with reserved crushed almonds.
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29
Cover; store in refrigerator.
