1 tablespoon fine, dry bread crumbs
2 tablespoons unsweetened cocoa powder
1 cup finely ground blanched almonds
6 tablespoons sifted all-purpose flour
¼ teaspoon salt
½ (1 stick) unsalted butted, softened
1 1/3 cups granulated sugar
3 eggs, separated
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
Confectioners sugar for garnish
Pesticide-free edible blossoms and leaves, for garnish

1. Preheat the oven to 325 F. Butter a 9-inch springform  pan. In small bowl, mix together the bread crumbs and 1 tablespoon of the cocoa. Coat the bottom of the pan and halfway up the side with the crumb mixture tapping out any excess.

2. In a medium size-bowl, combine the almonds, flour and the remaining 1 tablespoon of cocoa and salt. Mix the ingredients until blended

3. In the small bowl of an electric mixer, cream the butter granulated sugar at medium speed, until light and fluffy.

4. Beat in the melted chocolate and the vanilla until blended. Gradually fold in the almond mixture.

5. Using clean beaters, beat the egg whites at high speed until stiff peaks form. Gradually fold the egg whites into the chocolate mixture. Gently spread the batter evenly in the prepared pan.

6. Bake the torte on a baking sheet in the lower third of the over for 35 to 40 minutes, until a cake tester inserted in the center comes out clean. Cool the torte on a rack for 5 minutes.

7. Run a knife around the edge of the torte to loosen it. Remove the side of the pan, then cool the torte completely.

8. Place a 9-inch doily over the top of the cooled torte. Sift the confectioners’ sugar over the top of the torte. Lift the doily straight up. The torte can be served on a glass plate decorated with blossoms and leaves.

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