Queen of Sheba Chocolate Torte

Ingredients:

- 6 oz (170gm) 66% to 70% chocolate, coarsely chopped
- 10 tablespoons (140gm) butter, diced

- 3 tablespoons brandy
- 1/2 teaspoon almond extract

- 1/2 cup (2.5 oz / 70gm) unblanched whole almonds
- 2 tablespoons (15gm) flour

- 4 large eggs, separated, at room temperature
- 3/4 cup (100gm) sugar, divided
- 1/8 teaspoon cream of tartar

Directions:

Position a rack in the lower third of the oven. Preheat to 350 degrees.

Melt chocolate and butter together in a saucepan over low-medium heat, stirring occasionally. Remove from heat; stir in the brandy and almond extract. Set aside.

Pulse the almonds and flour in a food processor until the mixture has the texture of cornmeal. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup sugar until well blended. Stir in the chocolate mixture. Set aside.

In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in 1/4 cup sugar and beat at high speed until the peaks are stiff but not dry.

Fold one-quarter of the egg whites and all of the nut mixture into the chocolate batter, using a large rubber spatula. Fold in the remaining egg whites. Turn the batter into a springform pan.

Bake 25-30 minutes, or until a toothpick inserted 1 1/2 inches from the edge is almost clean, but a toothpick in the center is moist and gooey. Set on a rack to cool. Serve with fresh fruit, vanilla ice cream, or whipped cream.