Name: Chocolate almond torte
Yield: 8 servings
Cuisine: Bake
Ingredients: 6.00 eggs jumbo, separated; 300.00 g sugar; 250.00 g dark chocolate or milk chocolate, chopped; 300.00 g butter; 90.00 g flour cake; 50.00 g almonds ground; 2.00 ml almonds esence; 5.00 ml vanilla essence or seeds; Cream of tartar pinch

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Ingredients (9)

6.00	eggs — jumbo, separated
300.00 g	sugar
250.00 g	dark chocolate — or milk chocolate, chopped
300.00 g	butter
90.00 g	flour — cake
50.00 g	almonds — ground
2.00 ml	almonds — esence
5.00 ml	vanilla — essence or seeds
	Cream of tartar — pinch

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Method:

1. Preheat oven to 180 ºC. Beat egg yolks and sugar with an electric mixer or flexible whisk until pale, thick and creamy and mixture leaves a ribbon trail when the beaters or whisk are lifted.
2. Place chocolate and butter in top of double boiler (or small saucepan over simmering water). Stir until melted and smooth.
3. Add chocolate mixture to egg and sugar mixture and blend thoroughly. Fold in flour, almonds and essences to make a batter.
4. Whisk egg whites until foamy. Add cream of tartar and continue whisking until stiff peaks just form – do not overwhisk.
5. Using a rubber spatula, stir a quarter of egg whites into batter to lighten, then fold batter into remaining stiffly beaten egg whites.
6. Working lightly with a rubber spatula, cut down through solids to centre of whites and draw up solid base, over egg whites. Continue in this way, working up and outwards and rotating the bowl every so often, until egg whites have been incorporated.
7. Pour batter into prepared 24 cm diameter non-stick springform cake pan. Tap pan gently on the work surface to spread batter out evenly, then bake on middle rack of oven for 45 to 60 minutes, or until centre is just set (test by shaking pan).

Test with a metal skewer: some particles should still adhere to it as this is a moist cake. Cool completely in pan, then run a knife around sides and turn out, or remove sides of springform pan.