Chocolate-Almond Torte

• 1 1/2 cups sliced almonds
• 6 tablespoons butter
• 3/4 cup sugar
• 4 large eggs, separated
• 6 ounces semisweet chocolate, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 cup buckwheat flour
• 1/4 teaspoon salt

1. Preheat oven to 350u0b0. Butter and flour a 9-inch cake pan. In a food processor, pulse almonds until finely ground.
2. In a large bowl, with a mixer on medium-high speed, beat butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate, vanilla, and almonds. Beat thoroughly. Gently mix in buckwheat flour.
3. In a medium bowl, whisk egg whites until foamy. Add salt and whisk until soft, glossy peaks form. Whisk in remaining 1/4 cup sugar. Gently fold one quarter of the beaten egg whites into the batter, then fold in remaining whites. Pour batter into pan.
4. Bake until a knife inserted in center comes out clean, about 30 minutes. Let cool in pan on a rack for 10 minutes, then invert out onto a plate and cool completely.
5. Note: Nutritional analysis is per serving.

almonds, butter, sugar, eggs, chocolate, vanilla, buckwheat flour, salt

Taken from www.myrecipes.com/recipe/chocolate-almond-torte (may not work)