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For those who cant have dairy:
Dairyfree
Chocolate Almond Torte
Active Work Time: 30 minutes
Total Preparation Time: 1 1/2 hours plus 2 hours cooling

The cake is dairyfree if you use Pam instead of
butter, and the icing is not dairyfree though.

Grind instant coffee granules in the food processor to make powdered
instant coffee.

1/2 pound semisweet chocolate chips
12 eggs, separated
1/2 pound GF powdered sugar
1 teaspoon GF vanilla extract
1 heaping tablespoon powdered instant coffee
1/2 pound almonds, finely ground (about 1 1/4 cups)
Butter, for greasing
GF Flour, for preparing pan

Melt chocolate in pan in 250-degree oven or in top of double boiler
set over, but not touching, simmering water. Allow to cool.

Place egg yolks and powdered sugar in mixer bowl and beat at medium
speed until mixture becomes very light in color and light and creamy
in texture, about 5 minutes. Add vanilla, cooled chocolate and coffee
powder and mix thoroughly. Mix in almonds.

Beat egg whites until stiff. Gradually add a little of egg whites to
chocolate mixture to lighten it, mixing with mixer at low speed. When
mixture is light, pour it over remaining egg whites and fold in.

Grease 9-inch springform pan and dust with flour. Pour batter into pan.

Bake at 325 degrees until torte starts to shrink slightly from sides
of pan and springs back when touched at center, about 1 hour. A cake
tester can also be used.

Cool torte in pan about 2 hours. To remove, gently run thin knife
along inside edges of pan. Gently release spring and remove sides.
Serve torte on springform bottom, or carefully run large knife blade
underneath and gently lift off and onto cake platter.

FROSTING
1 (12-ounce) bag GF semisweet chocolate chips
1 cup whipping cream

Place chocolate chips in 1-quart glass measuring cup and set in
250-degree oven until melted, 10 to 15 minutes. Stir once or twice
while melting.

Pour whipping cream into saucepan and heat until barely simmering.
When chocolate is completely melted, add hot cream and immediately
start beating on medium high speed until it is thick and smooth, 1 to
2 minutes. Chill 20 minutes.

Frost torte sides first, then pour remaining frosting on top and
spread slightly, but do not overwork. Frosting will spread smoothly.

8 to 10 servings. Each of 10 servings: 605 calories; 88 mg sodium;
288 mg cholesterol; 47 grams fat; 46 grams carbohydrates; 16 grams
protein; 1.44 grams fiber.