1 3/4 sticks unsalted butter, melted
7 ounces blanched sliced almonds, lightly toasted
6 ounces quality bittersweet chocolate
(not unsweetened), chopped
1 tablespoons dark rum or a dash of rum extract
1 level teaspoon powdered cinnamon
pinch of salt
4 large eggs, separated
1 cup granulated sugar
Butter the bottom of a 10-inch round pie pan. Cut parchment paper or wax paper to fit and grease with more butter. In a blender, coarsely grind almonds and chocolate. Add the chocolate/almond mixture, rum or rum extract, cinnamon and salt to 1 3/4 sticks of melted butter. In a blender, beat egg yolks and sugar until pale and stiff. Stir into chocolate/almond mixture. With clean beaters, beat egg whites with a pinch of salt until stiff peaks form. Fold 1/4 of the egg white mixture into the chocolate/almond mixture, then gently fold in the remaining egg white mixture. Pour into pan. Bake in a 350 degree oven for 50 minutes or until the torte begins to pull away from the sides of the pan. Remove from oven and let sit for 5 minutes, then invert. Cool completely and invert again onto serving dish. Decorate with a dusting of powdered sugar and a spoonful of whipped cream. Wrap leftovers tightly to be served the following day.
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