1 cup (5 oz) unblanched or blanched whole or chopped almonds
7 oz unsweetened chocolate, roughly chopped
1 cup sugar, divided in half
1/8 tsp salt
7 egg whites
1/4 tsp cream of tartar
Unsweetened cocoa powder (for dusting)
1 cup heavy cream, beaten to soft peaks
How to make it
Position an oven rack in the lower third of the oven. Set the oven at 350 degrees. Butter a 9-inch springform pan with removable base. Line the bottom of the pan with a round of parchment paper cut to fit. Butter the pan, or apply shortening.
In a food processor, combine the almonds, chocolate, 1/2 cup of the sugar and the salt. Pulse until the almonds and chocolate are finely chopped but not pulverized or powdered.
In an electric mixer beat the eff whites with cream of tartar until they form soft peaks. Gradually beat in the remaining 1/2 cup sugar and conbtinue beating until the whites are stiff but not dry.
With a large metal spoon, fold 1/3 of the nut-chocolate mixture into the whites. Then fold in half the remaining mixture, then the remaining mixture.
Spread the batter in the pan and smooth the top. bake the torte for 25-30 minutes, or until it rises and a toothpick inserted into the center of the cake comes out clean or with a little melted chocolate. Set on a wire rack to cool for 30 minutes
Unlatch the spring and lift off the band. Use a wide metal spatula to slide the cake onto a platter, carefully removing the parchment paper. Let the cake cool completely.