Ingredients

Makes 1 torte

　　1 3/4 sticks (7/8 cup) unsalted butter

　　7 ounces (1 1/4 cups) blanched whole almonds

　　6 ounces fine-quality bittersweet chocolate (not unsweetened)

　　4 large eggs

　　1 cup granulated sugar

　　Garnish: confectioners' sugar

　　Accompaniment: whipped cream

　　

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.

　　

Step 6

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