Chocolate & Almond Torte
250g good quality dark chocolate, minimum 70% cocoa solids
250g unsalted butter, cut into small pieces, plus extra for greasing.
6 free range eggs, separated
125g caster sugar
50g ground almonds
1. Preheat the oven to 190 ͦC/350 ͦF/gas mark 5. Lightly grease a 23cm springform cake tin. Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined, then leave to cool.
2. Whisk the egg yolks with the sugar until light and fluffy. Gradually pour the melted chocolate into the egg mixture, stirring constantly. Using a large spoon, fold in the ground almonds.
3. Put the egg whites into a clean dry bowl and whisk until they form stiff peaks. Using a large metal spoon, fold the egg whites into the chocolate mixture until they are just combined. Pour the mixture into the prepared tin and bake for 35 minutes. The torte will be very moist in the middle, but resist cooking it for longer.