French Chocolate Torte

• INGREDIENTS
• 8 oz semisweet chocolate, cut into pieces
• ½ lb butter, cut into pieces
• ¾ cup almonds, toasted and cooled
• 1/8 cup cake flour
• ¾ cup sugar
• Pinch of salt
• 1/3 cup sugar
• Pinch of cream of tartar

• DIRECTIONS
• Preheat oven to 325 degrees. Lightly butter a 9-inch cake pan. Using the pan as a stencil, cut out a circle of parchment paper and press it onto the bottom of the pan. Set aside.
• In a medium saucepan melt together chocolate and butter over low heat, stirring occasionally to prevent burning. Process the almonds and cake flour in a food processor until finely ground. Whisk together egg yolks, 3/4 cup sugar, and salt in a medium bowl until pale yellow. Slowly whisk in the chocolate mixture, then the almonds.
• In another medium bowl, whisk egg whites with the cream of tartar until frothy. Add 1/3 c sugar and continue to whisk until soft peaks form. The peaks should look like the curvy, pointy top of soft-serve ice cream. Using a spatula, gently but quickly fold egg whites into the chocolate mixture in three parts. Pour the batter into the pan and bake for 45-50 minutes, or until the center no longer jiggles and springs back when pressed lightly with a finger.
• Let cool, then run a knife around the edge. Invert the cake onto a large plate and remove the parchment paper on the bottom. Carefully invert the cake again onto another large plate. The top of the cake will be cracked. Slice and serve.
• Serves eight
• Suggested wine pairing: Ballatore Gran Spumante or Ballatore Rosso Spumante