This recipe is courtesy of Lynn Grossutti of Green Planet Foods and was featured in our May 2015 Taste of Tuscany cooking class. It can be baked as a large cake, or as a dozen cupcakes.
Needed for this recipe:
Top with Blood Orange Whipped Cream
1 cup unsalted butter
2/3 cup sugar
¼ cup Sunshine Coast Olive Oil Co. Aged Espresso Dark Balsamic Vinegar
8 oz semi-sweet chocolate, chopped
4 large eggs
4 oz. finely ground almonds (approx 1 cup)
A drizzle of Sunshine Coast Olive Oil Co. Aged Strawberry Dark Balsamic Vinegar
Preheat oven to 325F.
Coat the insides of a 9” springform pan with butter or non-stick spray. Line the bottom with a circle of parchment paper and set aside.
Over a pot of simmering water, melt the butter, sugar and chopped chocolate. Add the vinegar and stir until well blended. Remove from heat.
Add eggs one at a time, then whisk in almonds.
Bake in a preheated 325F oven for 40-50 minutes until the center springs back when pressed, The torte will rise as it bakes and then settle again as it cools.
Cool in the pan and serve at room temperature.
To serve, dust with cocoa and cut small portions with a warm, wet knife. Garnish with Strawberry Balsamic and any seasonal fruit.
This cake freezes well without any noticeable change to texture or flavour.