Chocolate Almond Torte

1 ½ cups blanched slivered almonds
1 cup sugar
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
5 large eggs, separated
½ teaspoon almond extract
½ teaspoon grated lemon peel
½ cup (one stick) unsalted butter, melted, cooled

1/4 teaspoon salt

powdered sugar


Preheat oven to 350. Butter 10-inch diameter springform pan with 2 3/4 inch high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds. Stir into almond mixture. Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.

Using dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold beaten egg whites into chocolate batter in 3 additions. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made one day ahead. Cover; store at room temperature) Cut around pan sides to loosen; release sides. Sprinkle powdered sugar over cake.