For this cake, all-purpose flour is replaced with almond flour (finely ground almonds). Tia Maria and Kahlúa are coffee flavoured liqueurs. The torte can be made up to three days in advance and kept covered in the fridge. The cake can be frozen, two months

Chocolate Almond Torte

Difficulty: easy
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Preparation time: 20 minutes; Baking time: 35-30 minutes; Makes: 8-inch (20cm) cake

Ingredients

2 tablespoons instant coffee granules (or 1 tablespoon instant coffee powder)
2 tablespoons hot water
100g dark chocolate
100g unsalted butter
1 tablespoon Tia Maria or Kahlúa
150g (¾ cup) sugar
115g (1¼ cup) almond flour (finely ground almonds)
3 eggs, separated
1 tablespoon icing sugar (confectioners, powdered)

Instructions

Grease an 8-inch (20cm) loose bottom round cake pan and line the base with parchment. Dissolve the coffee granules in the hot water. Set aside. Preheat the oven to 350ºF (180ºC) ten minutes before using.
Place the chocolate and butter in a heat proof mixing bowl and melt over a small pan of boiling water. Remove the melted chocolate from the heat and stir the dissolved coffee, Tia Maria or Kahlua, sugar and almond flour. Stir in the egg yolks, one at a time.
In a separate bowl, whisk the egg whites until soft peaks form. Fold into the chocolate batter in two batches. Pour the batter into the prepared pan and level the top. Bake, 45 minutes or until firm to the touch. Cool the cake in the pan, completely.
Carefully turn out the cake from the pan and place on a serving plate (it’s extremely fragile handle with care). Sprinkle with the icing sugar over and serve with whipped cream or ice-cream.
I baked 30 minutes and I think it was even ready after 25 minutes.

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