Chocolate Tweed Torte

Yield:

INGREDIENTS

10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup almonds
1/8 teaspoon salt
1/2 cup + 2 tbsp sugar
8 large egg whites
1/4 teaspoon cream of tartar

INSTRUCTIONS

Preheat oven to 350°F with rack in lower third. Grease sides and line bottom of 9-inch spring form pan with parchment. In a food processor, pulse chocolate, nuts, salt, orange zest and 2 Tbsp of sugar to consistency of crumbs. Beat egg whites and cream of tartar until it holds a soft shape. Gradually beat in ½ cup sugar until eggs whites are glossy and stiff but not dry. Transfer to larger bowl. Fold in chocolate mixture. Scrape batter into prepared pan and spread evenly. Bake until torte is puffed and golden and springs back when gently pressed, 25-30 mins: toothpick inserted in center will emerge moist and stained melted chocolate, but not thickly coated with batter. Cool on rack. Remove pan sides. Invert and remove pan liner. Serve right side up garnished with whipped cream and berries. *1 cup cream with 1/2 tsp vanilla and 2-3 tsp sugar

PRODUCTS USED IN THIS RECIPE