Dark Chocolate Torta
A flourless dark chocolate torta
Servings: 8
Equipment
- 9 inch tart pan
- parchment paper
Ingredients
- 7 oz blanched almonds
- 7 oz unsalted butter
- 7 oz good quality dark chocolate
- 4 eggs separated
- 7/8 c sugar
- 1 tsp vanilla or vanilla bean paste
- powdered sugar
- cocoa powder
Instructions
- Preheat oven to 350℉
- Grease a 9-inch tart pan and line with parchment paper
- Place blanched almonds in a food processor and pulse until an almond meal forms
- Melt butter in a saucepan then remove from heat to cool
- Finely chop chocolate with a large knife
- Place egg yolks, sugar and vanilla in a bowl and beat until it becomes thick and a pale yellow
- Fold the almond meal, chocolate and butter into the mixture above
- In a different bowl, beat the egg whites until stiff peaks form. Fold into the chocolate mixture
- Spoon mixture into the prepared pan and bake for 50-60 minutes until the cake is just firm to the touch
- Cool the cake. Remove from pan and place on a plate. Dust with the powdered sugar and cocoa powder
- Serve with vanilla bean ice cream, if desired