Chocolate Almond Torte

This is my first attempt at this grain free six layer torte. I  made it for my mom's birthday and it turned out quite well. I tweaked the original recipe a bit and will definitely be making it again.The only tricky part about the cake is the making sure the layers are evenly stacked so you don't end up with a lopsided cube:)  You can top with with raspberries or blackberries, as I have chosen.It doesn't look like a big cake but trust me, it feeds 8-12 easily. 

Here is what you will need to make the cake...

1 1/4 cups of unsalted butter at room temperature

1 cup of sugar

9 eggs separated

10 oz of  good quality (70% cocoa) dark chocolate, shaved (I used a sharp knife, or you can use food processor)

2 3/4 cups of almond flour

For the ganache

3 cups of semi-sweet chocolate chips or finely chopped dark chocolate

3 cups of heavy whipping cream (35% MF)

Blackberries for garnish (I used 2 pints)

How to make it.

Preheat oven 350F

Grease a 13 x 18 inch baking sheet and line with parchment paper

Using your trusty mixer, cream butter and sugar until light and fluffy

Add egg yolks one at a time and incorporate well

Add the chopped chocolate and almond flour and mix on low speed until well incorporated. Turn the speed up and mix  for a another min or so.

In a separate bowl beat the egg white together until soft peaks form (make sure you don't over beat them)

Mix about a third of the egg whites into the chocolate mixture, this will lighten the batter and make it easier to fold in the remainder of the egg whites.

Fold in the remaining egg whites.

Pour the batter onto the prepared pan and use a spatula to smooth the mixture out, making sure it is very even. 

Bake for approximately 20, until tester comes out clean.

Allow the cake to cool in the pan completely on a cake rack. 

Once the cake has completely cooled invert it onto another cookie sheet or large cutting board and peel the parchment form the top of the cake.

For the chocolate ganache...

Place heavy cream in a bowl in microwave just until bubbles start to form.
Pour over the chocolate chips or chopped chocolate and let sit for 3-5 min.
Mix until the chocolate is melted and is smooth and silky.

Pour 1/3 of the ganache over the cake and spread it out evenly over the cake. Refrigerate cake to help the ganache cool completely.

Cut the cake into three equal pieces.

Stack the pieces and then trim the edges so that they are smooth. Then cut the cake in half.

Stack the two pieces to create a cube. (My cube turned out a bit lopsided, so added some of the trimmed pieces to even it out.

Place the cake on a cooling rack set over a baking pan, to catch the dripping ganache. Pour the remaining ganache slowly over the top of the cake. You will have to go over it a few times to make sure the cake is covered completely.

Decorate with the berries.