Chocolate Almond Torte with Fresh Raspberry Sauce

Preheat the oven to 350 F.

Separate the egg yolks and egg whites and put them into different bowls. Allow them to come to room temperature (about 30 minutes). Prepare a 9-inch springform pan by buttering the bottom. Cut a piece of parchment paper to fit on the bottom of the pan and put the paper into the pan. Butter the top of the parchment and the sides of the pan. Set aside.

For the sauce: Wash the raspberries and dry them. Place them in a small saucepan and sprinkle two tablespoons sugar on top. Allow them to sit and develop a syrup. Once the sugar is dissolved into the berries and a syrup has developed, cook it over low heat until all of the raspberries are broken down. Simmer gently until the mixture thickens. Remove from heat and strain the syrup into a bowl through a wire mesh colander to remove the seeds. Smash any remaining pulp through the strainer using the back of a spoon. Set the syrup aside to cool, then refrigerate it.

Back to the torte: Place the chopped butter and chocolate in a medium mixing bowl. Microwave on 50% power for 1 minute. Stir to blend the chocolate and butter together. Microwave again at 50% power for 30 seconds and repeat as needed. Do not overcook the chocolate. You just want it melted and smooth.

Using your stand mixer, beat the egg yolks with 3/4 cup of the granulated sugar until thick and pale in color. Slowly blend in the chocolate mixture and the extract. Transfer mixture to a large mixing bowl and gently fold in the ground almonds. Set aside.

Wash the mixer bowl and dry it. Fit the mixer with the whisk attachment and beat the egg whites until foamy. While beating, slowly add the remaining 1/4 cup granulated sugar and beat until soft peaks form. Fold 1/4 of the beaten egg whites into the chocolate mixture. Then add the remaining egg whites and fold until blended. Do not stir or beat. Use a rubber spatula and gently fold all the ingredients together.

Pour the batter into the prepared pan and bake at 350 F for 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs only. Do not over bake!

Remove from the oven and allow the cake to cool completely on a rack. Remove the sides of the pan and place on a serving plate. Sprinkle powered sugar on top and serve with raspberry sauce and sweetened whipped cream if desired.

Refrigerate leftovers.

Inspired by several recipes.