Chocolate Almond Souffle Torte

1 cup (5 oz) slivered almonds, toasted (I spread mine on a baking sheet and bake at 350 for about 10 minutes. Wait till you smell them toasting, and they've browned a bit)

4 Tb plus 1/8 cup granulated sugar

teeny pinch of salt

2 Tb oil

3/4 cup unsalted butter

1/2 cup whipping cream

1 lb semi or bittersweet chocolate (only use bittersweet if it's the highest quality) , finely chopped (Try to use high quality chocolate, like Ghiradelli. If using lower quality chocolate, increase the sugar to 1/4 cup)

6 large eggs, separated, room temp.

Preheat oven to 350 degrees. Butter and flour a 9 inch springform pan, then line with parchment paper and butter/flour paper. Set aside.

Combine the almonds and 4 Tb sugar in a blender, food processor, spice/coffee grinder. Process till almond are ground fine. Add oil and process till thick and pasty.

Combine butter and cream in a saucepan, heat on medium heat until the butter is melted. Add chocolate and whisk till smooth. Remove from heat. Stir in almond paste.

In a large bowl, beat the egg yolks until they are pale and thickened, about 5 minutes. (If using the same bowl to beat both eggs, make sure to transfer yolks to a large bowl, and wash and dry your beater and bowl well before beating the egg whites)

Beat egg whites (gradually adding the 1/3 cup sugar) until stiff peaks form.

Gradually whisk chocolate (vigorously) into egg yolks. Start with just a teeny drizzle at a time, to temper the eggs a bit. Carefully fold in the egg whites. It should still be streaky, or you've mixed your whites too much.

Bake about 35 minutes, it will still jiggle a bit in the middle. Let cool to room temperature, then refrigerate for a few hours. Serve with whipped cream (I like to make homemade, and add a splash of almond extract) or dusted with powdered sugar.