| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups (63%) bittersweet chocolate chips
- 2 sticks (1 cup) unsalted butter, plus more for the pan
- 5 large eggs, separated
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1 1/2 cups almond flour
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar, for dusting
Instructions
- Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
- Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
- Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
- When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 505 |
| Total Fat | 37 g |
| Saturated Fat | 18 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 8 g |
| Cholesterol | 142 mg |
| Sodium | 88 mg |
Reviews
I absolutely love this torta every time I make it (about four times now). I usually dust the top with powdered sugar which makes it look so pretty. I especially like it the day after I make it because (in my opinion) the soft middle is even better once it totally cools. The first time I made this I followed along with Miss Giada’s show up on my TV and had a lot of fun doing it. I’m just a teenager and not a super-baker or anything but this was super easy to make and absolutely delicious so I HIGHLY RECOMMEND!!!!
To anyone who’s planning on making this though, I advise you to watch out for how long you bake this because I’ve undercooked it before (sadly 🙁 ) and getting the consistency right is totally the key to making this DELICIOUS cake.
The flavor was delicious, but the middle was gooey. I baked it 48 mininutes, and it was pulling away from the sides and puffy, but it didn’t crack on the top until it cooled. I’m not sure what I did wrong. Obviously, it needed to bake longer, but the sides were dry. I assume the toothpick method wouldn’t work on this cake. ???
Made this today to go with strawberries.. it is the best! My husband lives strawberries and chocolate chip cookies but this is sooo much better
Made for the first time and had as one of my Christmas desserts and was a great hit.They all asked when am I going to make again
Hi,Thought I would mention..without the chocolate chips,the cake is from a more than a century old original cake called Torta Barozzi..worth reading the historical origin.
It is a success each time I make it for family and friends!
So good!
This recipe has made this Nonna very popular! The lemon one is also delicious!
I enjoy cooking. Baking is a challenge for me. This torta made me look like a five star barker to my guests.
Made it the first time and it turned out really nice. Baking it again today.