Chocolate-Almond Torte

Ingredients

• 1.5 cups almonds sliced
• 0.5 cup buckwheat flour 
• 6 tablespoons butter 
• 4 large eggs separated
• 0.3 teaspoon salt 
• 6 ounces bittersweet chocolate cooled melted
• 0.8 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• blender
• cake form

Directions

1. Preheat oven to 35
2. Butter and flour a 9-inch cake pan. In a food processor, pulse almonds until finely ground.
3. In a large bowl, with a mixer on medium-high speed, beat butter and 1/2 cup sugar until light and fluffy.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add chocolate, vanilla, and almonds. Beat thoroughly. Gently mix in buckwheat flour.
6. In a medium bowl, whisk egg whites until foamy.
7. Add salt and whisk until soft, glossy peaks form.
8. Whisk in remaining 1/4 cup sugar. Gently fold one quarter of the beaten egg whites into the batter, then fold in remaining whites.
9. Pour batter into pan.
10. Bake until a knife inserted in center comes out clean, about 30 minutes.
11. Let cool in pan on a rack for 10 minutes, then invert out onto a plate and cool completely.