FLOURLESS CHOCOLATE ALMOND TORTE RECIPES

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter a 9-inch springform pan. Whisk together cocoa and boiling water until cocoa dissolves and mixture is smooth. Stir in kirsch.
• Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolks, 1 at a time, scraping down sides of bowl between additions. Add cocoa mixture and almonds, and beat until combined. Transfer to a large bowl.
• Whisk egg whites and 1/2 teaspoon salt in the clean bowl of a mixer on medium-high speed until soft peaks form. With machine running, add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Fold one-quarter of the whites into batter, then fold in remaining whites.
• Pour batter into pan, and transfer to a baking sheet. Bake for 30 minutes. Remove from oven, and cover cake with parchment-lined foil. Bake until a toothpick inserted into the center comes out clean, about 30 minutes more. Transfer to a wire rack, and let cool for 45 minutes. Run a knife or an offset spatula around edge of cake to loosen, and release sides of pan to remove.
• Make the meringue: Whisk egg whites and sugar in a clean heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is hot to the touch, about 3 minutes. Whisk on medium speed until soft peaks form. Whisk in kirsch. Whisk until stiff peaks form.
• Spread cherry preserves on top of cake. Spread meringue over preserves using an offset spatula, making decorative swirls. Caramelize peaks of meringue using a handheld kitchen torch or under the broiler.

Steps:

• Preheat oven to 350 degrees F.
• Line a 10 inch spring form pan with parchment and spray with olive oil cooking spray.
• In a heat proof bowl over gently simmering water, melt butter and chocolate together. Stir until smooth. Set aside.
• In a stand mixer,stir egg yolks and swerve until combined.
• Gradually pour in melted chocolate mixture into yolks.
• Add in chocolate stevia and almond butter and stir until combined.
• In another bowl use an electric mixer to beat egg whites until stiff peaks form.
• Fold them into the chocolate almond mixture until combined.
• Pour into pan and bake 35 minutes. Torte will be very moist in the middle.
• Transfer torte to a wire rack and cool completely in pan about 1 hour.
• Once cool, remove from pan and top with optional toppings if desired.
• Refrigerate left overs if whipped cream topping has been added. Does not need refrigeration if no topping has been added.