Alyse Laemmle's Chocolate Almond Torte

Directions

1. * Note: Grind instant coffee granules in the food processor to make powdered instant coffee.
2. Heat chocolate in pan in 250 degree oven or possibly in top of double boiler set over, but not touching, simmering water. Allow to cold. Place egg yolks and powdered sugar in mixer bowl and beat at medium speed till mix becomes very light in color and light and creamy in texture, about 5 min. Add in vanilla, cooled chocolate and coffee pwdr and mix thoroughly. Fold in almonds.
3. Beat egg whites till stiff. Gradually add in a little of egg whites to chocolate mix to lighten it, mixing with mixer at low speed. When mix is light, pour it over remaining egg whites and mix in.
4. Grease 9-inch springform pan and dust with flour. Pour batter into pan. Bake at 325 degrees till torte starts to shrink slightly from sides of pan and springs back when touched at center, about 1 hour. A cake tester can also be used. Cold torte in pan about 2 hrs.
5. To remove, gently run thin knife along inside edges of pan. Gently release spring and remove sides. Serve torte on springform bottom, or possibly carefully run large knife blade underneath and gently lift off and onto cake platter.
6. For the Frosting: Place chocolate chips in 1-qt glass measuring c. and set in 250 degree oven till melted, 10 to 15 min. Stir once or possibly twice while melting. Pour whipping cream into saucepan and heat till barely simmering.
7. When chocolate is completely melted, add in warm cream and immediately start beating on medium-high speed till it is thick and smooth, 1 to 2 min. Refrigerate20 min.
8. Frost torte sides first, then pour remaining frosting on top and spread slightly, but don't overwork. Frosting will spread smoothly.
9. This recipe yields 8 to 10 servings.