Flourless Chocolate Torte

For the Chocolate Almond Torte

• 1¼ cups (2½ sticks; 283 g) butter
• ¾ cup (64 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar, divided
• 6 large eggs, separated
• ¼ cup (60 ml) water
• 1 teaspoon vanilla extract
• 1 cup (90 g) blanched sliced almonds, toasted and finely ground
• ½ cup (55 g) plain dry bread crumbs

For the Mocha Cream

• 1 cup (240 ml) cold heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 1½ teaspoons instant coffee granules, dissolved in 1 teaspoon water
• ½ teaspoon vanilla extract
• Unsweetened cocoa powder, for dusting

Instructions

1. Heat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Melt the butter in a saucepan over low heat. Add the cocoa and 1½ cups of the granulated sugar and stir until smooth. Remove from the heat and cool to room temperature.
3. Beat the egg yolks in a large bowl until thick. Gradually beat in the cooled chocolate mixture, then stir in the water and vanilla. Combine the ground toasted almonds and bread crumbs and stir them into the chocolate mixture.
4. In a clean bowl, beat the egg whites until foamy. Gradually add the remaining ½ cup sugar and continue beating until soft peaks form. Fold about one-third of the whites into the chocolate mixture to lighten it, then gently fold the chocolate mixture into the remaining whites.
5. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a wooden pick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes. Loosen the torte from the side, remove the pan ring, and cool completely.
7. For the mocha cream, combine the cold whipping cream, confectioners’ sugar, dissolved coffee, and vanilla. Beat until stiff peaks form.
8. Spread the mocha cream over the cooled torte. Dust lightly with cocoa just before serving and keep covered in the refrigerator.