Chocolate Almond Torte (Gluten Free)

7 oz bittersweet or semisweet chocolate, roughly chopped

7 oz unsalted butter, chopped

4 large eggs, separated

1 1/2 tablespoons brandy, optional

1 cup sugar

2 cups almonds, ground

1/4 teaspoon salt

cocoa powder for dusting

1. melt the chocolate and butter together, set aside

2. whisk egg and half the sugar until light and fluffy

3. Stir in chocolate, almonds, brandy and salt

4. whisk the egg whites with the remaining sugar until it has stiff peaks

5.  Fold egg whites into chocolate almond mixture and pour batter into a buttered cake form

6. bake at 350° for 30-35 min. Cake should be wobbly in the middle. Allow to cool and refrigerate for at least 4 hours or overnight

7. sift cocoa powder over cake before serving

8. serve cold or at room temperature with whipped cream or sweetened crème fraîche

* Cake keeps up to 4 days in refrigerator and freezes well