*My only change would be to add sea salt to the top of the torte instead of in the batter.
1 cup (5 ounces) unsalted, unblanched whole almonds.
7 ounces good quality bittersweet chocolate, broken into big pieces (no need to chop)
3/4 cup sugar
1/8 teaspoon salt
7 large egg whites (about one cup), room temperature
Preheat the oven to 350 degrees. Grease a nine-inch springform cake pan.
Combine the almonds, chocolate, ½ cup of sugar, and salt in a food processor and pulse until the almonds and chocolate are very finely chopped but not completely pulverized. Set aside.
Beat egg whites with remaining ¼ cup sugar until stiff peaks form when the beaters are lifted.
Gently fold one third of the nut mixture into the egg whites until just incorporated. Repeat with another third of the nut mixture, then once more with the last third.
Scrape batter into prepared pan and spread evenly. Bake until a toothpick inserted in the center of the cake comes out clean, or with just a little melted chocolate, about 30-35 minutes.
Cool cake completely and remove from pan. Cover or wrap tightly, and store for up to 3 days at room temperature. Dust with powdered sugar before serving.
Orange Pound Cake Adapted Diana Rattray's Lemon Pound Cake6 TBSP butter
Preheat oven to 35 degree and grease a loaf pan.
In a mixing bowl, cream the butter with sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and fluffy then blend thoroughly into creamed mixture.Sift together the flour, baking powder and salt. Gradually add flour mixture to the cream mixture, alternating with the milk. Beat well.