Flourless Chocolate Almond Torte

Instructions

1. Prepare the baking pan
   Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with butter and line the bottom with parchment paper. If you have it, wrap the outside of the pan with aluminum foil to prevent any butter from leaking during baking.
2. Melt the chocolate and butter
   Place the chopped dark chocolate and butter in a large heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
3. Mix the base ingredients
   Whisk the sugar into the melted chocolate mixture. Add the egg yolks one at a time, whisking well after each addition. Stir in the ground almonds, vanilla extract, salt, and if using, the amaretto liqueur and espresso powder. Mix until well combined.
4. Beat the egg whites
   In a clean bowl, beat the egg whites with an electric mixer until they form stiff peaks. Start on low speed and gradually increase to high. The whites should be glossy and hold their shape when the beaters are lifted.
5. Fold in the egg whites
   Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites, working slowly and gently to maintain as much air as possible. The batter should be uniform in color with no white streaks.
6. Bake the torte
   Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until the cake has risen and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The top will crack slightly, which is normal for this type of cake.
7. Cool and prepare for serving
   Allow the torte to cool in the pan on a wire rack for about 10 minutes. Then run a knife around the edge and carefully remove the springform ring. Let the cake cool completely before transferring to a serving plate.
8. Garnish and serve
   Before serving, dust the top of the torte with powdered sugar. For an elegant presentation, serve each slice with a dollop of whipped cream and fresh berries on the side. The torte can be stored at room temperature, covered, for up to 3 days.