Queen of Sheba Torte

6 ounces bittersweet 66 to 70 percent chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into pieces
3 tablespoons brandy
1/8 teaspoon pure almond extract (optional)
1/8 teaspoon salt
1/2 cup (2 1/2 ounces) unblanched whole almonds
2 tablespoons all-purpose flour
4 large eggs, separated, at room temperature
3/4 cup sugar
1/8 teaspoon cream of tartar
Powdered sugar for dusting (optional)
Lightly sweetened whipped cream

Special Equipment:
8 x 3-inch springform pan or cheesecake pan with a removable bottom

Position a rack in lower third of oven and preheat oven to 375°. Unless you are planning to serve the cake on the pan bottom, line pan with a circle of parchment paper.

Put chocolate and butter in a medium heatproof bowl in a wide skillet of barely simmering water. Stir occasionally until nearly melted. Remove from heat; stir until melted and smooth. Or microwave on medium (50%) power for about 2 minutes, then stir until completely melted and smooth.

Stir in brandy, almond extract, if using, and salt. Set aside.

Meanwhile, pulse nuts and flour in a food processor until mixture has texture of cornmeal. Set aside.

Whisk the egg yolks with 1/2 cup of the sugar until well blended. Stir in the chocolate mixture. Set aside.

Beat egg whites and cream of tartar at medium speed until soft peaks form when beaters are lifted. Gradually sprinkle in remaining 1/4 cup sugar. Beat at high speed (or medium-high speed in a heavy-duty mixer) until peaks are stiff but not dry.

Scoop one-quarter of the egg whites and all of the nut mixture on top of the chocolate batter, and, using a large rubber spatula, fold them in. Scrape remaining egg whites onto batter and fold together. Turn batter into prepared pan, spreading it level if necessary.

Bake for 25 to 30 minutes, or until a toothpick inserted about 1 1/2 inches from edge emerges almost clean but a toothpick inserted in center is still moist and gooey.

Set pan on a rack to cool. (The cooled torte can be covered tightly with plastic wrap, or removed from pan and wrapped well, and stored at room temperature up to 3 days or frozen for up to 3 months.)

To serve, slide a slim knife around inside of pan to loosen cake. Remove pan sides; transfer cake, on pan bottom, to a platter, or invert cake onto a rack, remove paper liner, and invert onto a platter.

Using a fine-mesh sieve, sift a little powdered sugar over top of cake before serving, if desired.

Serve each slice with a little whipped cream.

Serves: 8

Source: Alice Medrich's "Bittersweet"

Prepared by: Lena for the June 2010 meeting, December 2010 meeting.