Chocolate almond torte with chocolate ganache, aka Eugene's birthday cake

To be eaten with Vanilla Ice Cream.

From JoyofBaking.com

200 grams bittersweet chocolate, chopped (I used Lindt 65%)

150 grams unsalted butter, cut into small pieces

150 grams granulated white sugar, divided

4 large eggs, separated

1/2 teaspoon pure vanilla extract

100 grams finely ground almond meal

1/4 teaspoon cream of tartar

Preheat oven to 190 degrees C and line an 8 inch (20 cm) springform pan with parchment paper. Set aside.

Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. Cover with plastic wrap and let stand until they reach room temperature (about 30 minutes).

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once melted, remove from heat.

Meanwhile place the egg yolks and 1/2 cup (100 grams) granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment. Cream the yolks and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted chocolate mixture and vanilla extract. Fold in the ground almonds.

In a clean bowl, place the egg whites and whisk until foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually sprinkle in the remaining 1/4 cup (50 grams) sugar and whisk until stiff peak forms. Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.

Pour the batter into the prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake has a few moist crumbs. Remove from oven and cool on a wire rack.

When cool apply Glaze (from Chocolate and Zucchini).

Melt 200g dark chocolate (I used 65% Lindt again) in a bowl set over a saucepan of simmering water, stirring with a spoon from time to time to help it melt.

When completely melted, remove from heat and add in 200ml of whipping cream, stirring as you pour, and until completely incorporated.

Let the ganache rest a little, until thickened to the desired consistency, about 15 minutes.

Pour the ganache on top of the cake, and spread it on with the back of a spoon, letting it ripple onto the sides between the tin and the cake. Refrigerate for at least an hour, then run a hot knife around the side of the tin and loosen the sides. Carefully lift the cake up using the parchment paper, and serve on a cake board.

Heavenly.