- 1 stick (1/2 cup) unsalted butter, cut into pieces, plus more for pan
- 6 ounces semisweet chocolate, coarsely chopped
- ¼ cup blanched almonds, toasted
- 1/3 cup buckwheat flour
- ¼ teaspoon coarse salt
- ¼ teaspoon ground cinnamon
- 4 large eggs, room temperature
- ½ cup packed light brown sugar
- Confectioners’ sugar, for dusting
- Ice cream, for serving (optional)
- Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line with a parchment round.
- In a heatproof bowl set over a pan of simmering water, melt together butter and chocolate. Let cool.
- In a food processor, pulse almonds until finely ground. Add flour, salt, and cinnamon, and pulse to combine.
- With an electric mixer, whisk eggs and brown sugar until pale and thick, about 6 minutes. Fold in chocolate mixture, then flour mixture.
- Pour into prepared pan. Bake, rotating pan halfway through, until cake is puffed and a tester inserted in the center comes out clean, about 25 minutes. Transfer pan to a wire rack and let cake cool, 10 minutes; then release sides of pan and remove. Let cake cool completely.
- Dust with confectioners’ sugar before serving. Serve with ice cream, if desired. (Torte can be kept at room temperature, covered, up to 1 day.)
Tips/TechniquesReprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.