Flourless Chocolate Italian Torte (V, GF)

Directions

• Step 1 Preheat the oven to 350°F.
• Step 2 Using an 8″ springform pan or an 8″ round cake pan, line the bottom with parchment paper and butter both the bottom and the sides.
• Step 3 In a food processor, combine the pine nuts with 1/4 cup sugar and blend until fine (but not sticky) and pour into a large mixing bowl.
• Step 4 Using the food processor again, add the butter and the remaining sugar and blend until fluffy.
• Step 5 Then add each of the egg yolks one at a time and blend for 30 seconds each.
• Step 6 Add these ingredients to the mixing bowl with the pine nuts and sugar mixture.
• Step 7 Also mix in the cocoa and the instant coffee.
• Step 8 Using a blender, beat the egg whites until they hold stiff peaks.
• Step 9 Take the egg white peaks and fold into the chocolate batter, just enough so that it blends into one color, but do not over mix.
• Step 10 Spread the batter into the baking pan and place in the preheated oven. The cake is ready when the top is firm to the touch and the tester comes out clean (about 45 minutes).
• Step 11 Cool the cake in the pan for 15 minutes while it cools on a rack.
• Step 12 Taking a dull knife, run it around the edge of the inside of the pan to loosen the sides.
• Step 13 If it is in a springform pan, remove the edge by releasing the latch and lifting.
• Step 14 Allow the cake to continue to cool, flipping it over onto a serving plate when ready.
• Step 15 *If you used a traditional cake pan, flip the cake out after 15 minutes of initial cooling and loosening the sides.
• Step 16 Remove the parchment paper and once completely cool, decorate with a dusting of confectioner sugar over a stencil that you can make!
• Step 17 **This lovely deep luscious flourless chocolate torte can be served with ice cream, whipped cream and fresh fruit slices.