CHOCOLATE TORTA

Grease the cake tin with some butter and line the base with the parchment paper

Heat the oven to 180ºC fan

Break up the chocolate and with the butter, add to a heatproof glass bowl

Set the bowl over a pot of simmering water and allow to melt, stirring occasionally (or use a double boiler)

Remove once melted and allow to cool

Slowly add 100g of sugar to the egg yolks, beating them until the mixture has a pale yellow, creamy consistency

Add the vanilla paste, and the Marsala if using, and stir in

Add the almond flour and salt and fold until mixed

Add the cooled chocolate and butter mixture and using a spatula, fold in to combine

Using a sieve, add the cocoa powder and stir in

Beat the egg whites, while gradually adding the remaining 100g of the sugar, until it forms soft peaks. Do not overbeat

Gently fold in the half egg whites into the chocolate mixture. 

Fold in the remainder of the egg white. Avoid overmixing  

Pour into the cake tin and bake for 30 min 

Allow to cool on a cooling grid for at least 45 minutes

With a butter knife gently separate the edge from the cake tin

Remove the ring of the tin and carefully release the cake 

Place on a cake plate (top side up)