This torte was personally prepared by Priscilla Powers, a Curious Cuisiner member, for the September 2014 meeting. The original recipe was created by Alice Medrich especially for the California Olive Ranch.
Preheat oven to 375. Grease the bottom and sides of 8x3 spring form pan with olive oil
Combine the almond flour with the flour OR, in a food processor, pulse the whole almonds and flour until the almonds are finely ground. Set aside.
Place the chocolate, olive oil, and salt in a large heatproof bowl in a wide skillet of barely simmering water. Stir occasionally until the chocolate is nearly melted. Remove from the heat and stir until smooth and melted. Whisk in the egg yolks and 1/2 cup of the sugar. Set aside.
In a clean dry bowl, with an electric mixer, beat the egg whites and cream of tartar at medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle iin the remaining 1/4 cup sugar and beat at high speed until the egg whites are stiff but not dry. Use a large rubber spatula to fold 1/4 of the egg whites into the chocolate mixture. Scrape the remaining egg whites into the bowl and pour the almond mixture on top. Fold just until the egg whites and almonds are evenly incorporated into the batter. Scrape the batter into the prepared pan and spread it evenly.
Bake until a toothpick inserted in the center of the torte comes out with moist crumbs -- 25-30 minutes. Set the pan on a rack to cool
To serve, slide a slim knife around the inside of the pan to loosen the cake. Remove the pan sides and transfer the cake to a platter. Serve slices with a drizzle of olive oil and a few flakes of sea salt. (NOTE: Optional -- I don't to this).
The top will fall and crack as it cools.
Serve with vanilla or coffee ice cream.
HINT: Bake the torte one day ahead to allow flavors to develop.