Chocolate Almond Flourless Torte

Ingredients

Directions

Preheat oven to 300 degrees and grease well a 9-inch springform pan and line bottom with parchment paper.

Melt the chocolate in a double boiler over hot, not boiling water.

When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.

Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white.

Add egg yolks and beat for 1 minute.

Add the almonds and cognac and beat 2 minutes more.

In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar.

Continue beating the whites until they are stiff and shiny.

Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined.

Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture , taking care not to deflate the batter.

Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating.

Allow cake to cool for 30 minutes in the pan.

Loosen the edges with a knife and carefully turn the cake out onto a plate.

Remove the parchment paper.

Sprinkle with the sugar.

Serve at room temperature or chilled with whipped cream and raspberries on the side.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.