Chocolate Almond Torte

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8 ounces good quality semi-sweet chocolate, chopped
12 tablespoons unsalted butter, cut into pieces
1 cup granulated sugar, divided
5 large eggs, separated
1 teaspoon almond or vanilla extract
1 1/3 cup finely ground almonds

For the raspberry sauce:
1 pint fresh raspberries
2 tablespoons granulated sugar

Preheat the oven to 350 degrees.

Separate the egg yolks and egg whites in different bowls.  Allow them to come to room temperature (about 30 minutes).  Prepare a 9-inch spring-form pan by buttering the bottom.  Cut a piece of parchment paper to fit on the bottom of the pan.  Butter the top of the parchment and the sides of the pan.  Set aside.

Wash the raspberries and dry.  Place them in a small saucepan and sprinkle two tablespoons sugar on top.  Allow them to sit and develop a syrup.  Cook over low heat until all raspberries are broken down.  Simmer gently until the mixture thickens.  Strain through a wire mesh colander to remove the seeds.  Smash any remaining pulp through the strainer using the back of a spoon. Set aside to cool, then refrigerate.

Place the chopped butter and chocolate in a medium mixing bowl.  Microwave on 50% power for 1 minute. Stir to blend the chocolate and butter together.  Microwave again at 50% power for 30 seconds and repeat as needed.  Do not overcook the chocolate.

Beat the egg yolks with 3/4 cup of the granulated sugar until thick and pale in color. Slowly blend in the chocolate mixture and the vanilla extract.  Transfer mixture to a large mixing bowl and fold in the ground almonds.  Set aside.

Wash the mixer bowl and dry.  Fit the mixer with the whisk attachment and beat the egg whites until foamy.  While beating, slowly add the remaining 1/4 cup granulated sugar and beat until soft peaks form.  Fold 1/4 of the beaten egg whites into the chocolate mixture.  Add the remaining egg whites and fold until blended.  Do not stir or beat.  Use a rubber spatula and gently fold all the ingredients together.

Pour the batter into the prepared pan and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs only.  Do not over bake!

Remove from the oven and allow the cake to cool completely on a rack.  Remove the sides of the pan and place on a serving plate.  Sprinkle powered sugar on top and serve with raspberry sauce and sweetened whipped cream if desired.

Refrigerate leftovers.

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Enjoy!

I had a lovely weekend visiting with my daughter and her adorable little boy Isaac.  We went to lunch and went shopping for a bit, then visited with friends and watched movies.  What a great day!  And I got to hold Isaac for a long, long time!

That’s my granddog Max too!  They were wearing matching outfits – he he.

Have a fantastic week and I hope you have fun in the kitchen baking up something delicious!

Thanks so much for stopping by!