Chocolate Almond Torte (Torta Caprese)

Preparation

1. Step 1

   Preheat oven to 350° F. and butter a 10-inch cake pan. Line bottom of pan with a round of wax paper and butter paper.

   Step 2

   Melt butter and cool. In a food processor finely grind together almonds and chocolate. Separate eggs.

   Step 3

   In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale and beat in almond mixture and butter.

   Step 4

   In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.

   Step 5

   Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering. Cool torte on a rack 5 minutes and invert onto another rack. Discard wax paper and cool torte completely. Invert torte onto a plate. Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

2. Step 6

   Dust torte with confectioners' sugar and serve with whipped cream.