Ingredients
Method
- Preheat your oven to 325°F. Grease a 9-inch springform pan and dust with cocoa powder, tapping out excess.
- Melt the chocolate and butter in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- In a large bowl, whip the eggs and sugar with an electric mixer for 5-7 minutes until very pale, thick, and tripled in volume. The mixture should form ribbons when you lift the beaters.
- Gently fold the melted chocolate mixture into the whipped eggs using a large spoon or spatula. Don't overmix.
- In a separate bowl, combine the ground almonds, salt, and potato starch. Fold this mixture into the chocolate batter along with the vanilla extract.
- Pour the batter into your prepared pan and smooth the top gently.
- Bake for 30-35 minutes until the center is just set but still slightly jiggly. The top may crack slightly, which is normal.
- Cool completely in the pan before removing the sides. The torte will sink as it cools, creating a lovely dense texture.
- Dust with additional cocoa powder before serving if desired.
Notes
Store covered at room temperature for up to 3 days or refrigerated for up to a week. Serve with fresh berries, whipped cream, or a light dusting of powdered sugar. For a pareve version, use margarine instead of butter. The torte can be made a day ahead and actually improves in flavor.