Chocolate Coffee Almond Torte

INGREDIENTS

• 2 tablespoons plain breadcrumbs
• 1-1/2 cups plain almonds, sliced
• 1 cup bittersweet chocolate chips
• 1 cup granulated sugar, divided
• 6 large eggs
• 2 tablespoons coffee concentrate from your cold brewer
• 2 tablespoons confectioner's sugar

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Lightly spray the inside of a 9" springform pan or pie plate.
3. Spread the breadcrumbs along the bottom of the pan. Set aside.
4. Heat a small skillet over low heat and add almonds. Stir and toast for 5 minutes until golden brown. Remove from heat and let cool for 5 minutes.
5. Pour the almonds into a food processor and lightly process until finely ground. Set aside.
6. In a microwave-safe bowl, add chocolate chips and melt. Set aside to cool slightly.
7. In 2 medium bowls, separate 6 egg yolks from whites of eggs; set aside egg whites. Add 3/4 cup of sugar to egg yolks. Mix on high speed for 3 minutes with hand mixer.
8. Add coffee concentrate and chocolate to egg yolk mixture, and lightly blend until smooth. Mix in the almonds by hand until combined.
9. Discard half the egg whites; add remaining 1/4 cup sugar to whites and beat until foamy. Stir half the egg whites into chocolate batter, then the remaining. Don't over-stir, or the torte will become dry and dense.
10. Spread batter into prepared pan and bake 40 minutes or until top is firm and starts to crack.
11. Cool on a rack for 10 minutes, remove outer ring if springform pan was used.
12. Top with sprinkles of confectioner's sugar; serve warm or at room temperature.