- 1 3/4 sticks (7/8 cup) unsalted butter
- 7 ounces (1 and 1/4 cups) blanched whole almonds
- 6 ounces fine-quality bittersweet chocolate (not unsweetened)
- 4 large eggs
- 1 cup granulated sugar
- Garnish: confectioners’ sugar
- Accompaniment: whipped cream
Preheat oven to 350° F. and butter a 10-inch cake pan. Line bottom of pan with a round of wax paper and butter paper.
Melt butter and cool.
In a food processor finely grind together almonds and chocolate.
In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale, about 5 minutes, and beat in almond mixture and butter.
In another bowl with cleaned beaters, beat egg whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.
Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering.
Cool torte on a rack 5 minutes and invert onto another rack. Discard wax paper and cool torte completely. Invert torte onto a plate. Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Dust torte with confectioners’ sugar and serve with whipped cream.
Inspired by the morning cakes at Planeta La Foresteria in Menfi, Sicily
Contributed by Janice Thomas, Savory Spoon Cooking School