chocolate almond torte

If you’re looking for a dinner party hit, here it is.  No one will notice the lack of gluten!

Chocolate almond torte

Serves 6-8

• 1 cup ground almonds (almond meal)
• 4 large eggs – separated (room temperature)
• 200g dark chocolate
• 150g unsalted butter (I suspect you could use coconut oil for DF)
• 150g (3/4C) white sugar (or better sugar alternative eg coconut palm sugar)
• 1/2tsp vanilla extract
• 1/4tsp cream tartar
• cream/ice-cream/berries for serving.

1. Preheat oven to 190C/375F and line a 20cm/8″ springform tin.
2. Melt chocolate and butter in a stainless steel bowl over a saucepan of simmering water. Once melted, remove from heat.
3. Place eggs yolks and 1/2C/100g of the sugar in a bowl and mix with your electric mixer until pale and thick.
4. Beat in the melted chocolate & butter, vanilla.
5. Fold in the almond meal.
6. In a clean bowl whisk the egg whites until foamy. Add the cream of tartar and keep whisking until soft peaks form. Gradually sprinkle the remaining 1/4C/50g sugar and whisk until stiff peaks.
7. Quickly and gently fold the egg white mix into the chocolate mix.
8. Pour the batter into the pan and bake 40-50 mins until cooked.  The top will ‘drop’ and crack as it cools.
9. Serve warm or cold with berries and cream/ice-cream.

Enjoy!  The original recipe can be found at Joy of Baking.