There is so much more to this torte than meets the eye. Yes, it's seriously tasty and rich, it's also gluten free. It is easy to make and keeps well, so you can make it a few days in advance.
You don't taste almonds, they are there more for texture, it's truffle like inside and squidgy.
Recipe below. I couldn't recommend cooking with Lindt 70% chocolate enough.
250g unsalted butter
6 large eggs, separated
125g caster sugar
50g ground almonds
pinch of salt
1 tsp of vanilla paste
Ganache (if required)
150g dark chocolate
150g double cream
Pour into cooled melted chocolate and butter. Add ground almonds, a pinch of salt and vanilla and stir through.
Whisk egg whites until soft peak stage and stir in a third thoroughly. Now use a large metal spoon to lightly fold in the rest of the egg whites until just combined.
Pour into a lined and greased 23cm tin and bake for 25 minutes on 170C fan.It can have a slight wobble in the middle as it will continue to cook in the tin after you take it out of the oven.
Leave to cool in tin, then, dust with cocoa or cover in ganache.
Chop the chocolate into small pieces and put it in a large bowl.
Gently heat the cream on the hob to the slightest simmer and take it off just before it bubbles/boils.
Pour the cream over the chocolate and let it sit for 30 seconds. Whisk with a balloon whisk until combined and glossy. At this stage, pour over the cake for a smooth finish, or leave to cool and thicken and spread on later.
I like mine with Kirsch cherries or with warm berry compote, both with creme fraiche.