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Amaretto and Almond Chocolate Torte

This cake is so good, so chocolatey, so everything!!! We adore the marriage of chocolate and almond and this recipe combines them perfectly. Ground almonds in the batter ensure a dense, moist crumb, and a splash of Amaretto adds just the right flavor note. All that swathed in a thick layer of chocolate ganache and sprinkled with toasted almonds — what more needs be said?!?

Amaretto and Almond Chocolate Torte

For the torte:

6 oz. butter (12 tbs.)
6 oz. bittersweet chocolate
5¼ oz. ground almonds (1¼ cups)
5 eggs, separated
6 oz. golden caster sugar (¾ cup)
¼ cup amaretto

For the ganache:

6 oz. bittersweet chocolate
3½ oz.  heavy cream
toasted almonds, to garnish

Grease a 9″ springform pan and line the bottom with parchment paper. Heat the oven to 350°F.

In a heatproof bowl set over a pan of simmering water, melt the butter and the chocolate. Remove from the heat, stir in the ground almonds and set aside to cool for 5 minutes.

Beat the egg yolks with the sugar until pale and creamy. Whisk in the cooled chocolate and the amaretto.

In a very clean bowl, whisk the egg whites until firm peaks form. Using a spatula or large metal spoon, fold a large spoonful into the chocolate mixture to loosen the batter, then fold in the remaining egg whites. Spoon into the prepared pan and bake on the middle shelf for 35-40 minutes, until risen, firm to the touch and a tester comes out clean. Leave to cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

To make the ganache, melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir in the cream. Allow to cool until spreading consistency. Spread over the torte and sprinkle with toasted almonds. Keep refrigerated until 1 hour before serving.

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