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7 large egg whites (1 c.)
1/4 tsp. cream of tartar
Powdered sugar or unsweetened cocoa for dusting
Sweetened whipped cream for serving, optional
Position a rack in lower third of oven and preheat oven to 350 degrees. Grease sides of a 9-inch springform pan and line bottom with parchment paper.
In a food processor fitted with a metal blade, combine almonds, chocolate, 1/2 cup of sugar and salt and pulse until almonds and chocolate are very finely chopped but not completely pulverized. Reserve.
In a clean, dry bowl of an electric mixer on medium-high speed, beat egg whites and cream of tartar until soft, moist peaks form. Gradually add remaining 1/2 cup sugar and continue to beat until egg whites are stiff but not dry.
Using a rubber spatula, carefully fold 1/3 of nut mixture until nearly incorporated, repeating with remaining two 1/3 portions. Scrape batter into prepared pan and spread evenly.
Bake until torte has risen and is golden brown on top and a toothpick inserted into center of cake comes out clean (or with a little melted chocolate), about 25 to 30 minutes. Remove from oven and transfer to a wire rack for 10 minutes.
Remove sides of pan and invert cake onto wire rack, removing bottom of pan and parchment paper. Turn cake right side up and cool completely. (Wrapped tightly, cake can be stored for up to 3 days at room temperature.)
Transfer cake to serving plate, dust with sifted powdered sugar or cocoa and a dollop of whipped cream (if desired) and serve.
Nutrition information per serving:
Calories 271 Fat 13 g Sodium 75 mg Carbohydrates 36 g Saturated fat 4 g Calcium 39 mg
Protein 7 g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 1½ bread/starch, 1 other carb, 2½ fat.