Chocolate Almond Torte With Berries | Rachael's Sister Maria

Preheat oven to 350˚F. Lightly grease a 9-inch tart pan.  
 
Spread almonds on baking sheet and toast in 350˚F oven to light golden brown, 5 to 7 minutes. Remove from baking sheet immediately to cool. 

 
In saucepan on stove over medium-low heat, melt chocolate and cream, stirring constantly, and do not boil. Once chocolate melts, add butter. Stir until butter melts, then add sugar and stir until smooth and combined. Transfer to a mixing bowl and set aside to cool slightly.  
 
Reserve ¼ cup almonds, then coarsely grind the remaining 1 cup toasted almonds. Beat egg whites to soft peaks.

Stir ground almonds into the chocolate mixture, then stir in the flour. Mix in the egg yolks, then fold in egg whites.  
 
Pour batter into the tart pan and scatter the reserved ¼ cup toasted almonds on top. Bake until firm to the touch, 35 to 40 minutes. Serve with fresh berries and whipped cream, if desired.