Chocolate Almond Torte

ACCOMPANIMENTS
Sweetened whipped cream
Sour cherry compote

-FOR THE COMPOTE-
1 c Dried sour cherries;
-preferably
; unsweetened* (about
; 5 ounces)
1/2 c Kirsch
1/2 c Water
3/4 c Cherry jam or preserves;
-(about 7 ounces)
1 Cinnamon stick; broken in
-half
A; (3-inch) strip
; orange zest

*available at specialty foods shops

To make the chocolate almond torte:

Preheat oven to 350F. Line bottom of a buttered 9-inch cake pan (2
inches deep) or springform pan with a round of wax paper. Butter
paper and dust pan with flour, knocking out excess.

In food processor pulse almonds with 1 tablespoon sugar until just
ground fine. (Do not grind to point when oil is released.)

In a bowl with an electric mixer cream butter with 1/4 cup remaining
sugar until light and fluffy. Beat in yolks, 1 at a time, beating
well after each addition, and beat in zest and kirsch. Stir almond
sugar and chocolate into yolk mixture (mixture will be very thick).
In another bowl with cleaned beaters beat whites until foamy and add
a pinch salt and remaining 3 tablespoons sugar in a stream, beating
until whites just hold stiff peaks. Fold one third whites into yolk
mixture to lighten and fold in remaining whites gently but
thoroughly. Pour batter into prepared pan and smooth top.

Bake torte in middle of oven 45 to 55 minutes, or until it begins to
pull away from side of pan. (Torte will fall slightly and continue to
set as it cools.) Cool torte in pan on a rack and remove from pan.
Torte may be made 1 day ahead and chilled, covered. Let torte come to
room temperature before serving.

Sprinkle torte with confectioners’ sugar and serve with whipped cream
and compote.

To make the compote:

In a small saucepan simmer all ingredients, covered, 5 minutes.
Remove pan from heat and let mixture stand, covered, 10 minutes.
Remove cover and cool completely. Compote may be made 2 days ahead
and chilled, covered. Let compote come to room temperature before
serving. Serves 6.