In double boiler, melt together 12 tablespoons unsalted butter with 8 oz. unsweetened chocolate (Ghiradelli or Hershey 100% chocolate bars – no sugar – do not use dry cocoa). Cool 30 minutes then add 2 teaspoons vanilla and ¼ teaspoon unsweetened cinnamon (Saigon cinnamon is best).
2Torte - Flour Mixture
Toast 1 cup almonds, cool, then grind to flour consistency using a food processor or blender. This is done best in small batches. Sift almonds to capture any large bits so those may be reground. Combine almonds with ¼ cup soy flour and ½ teaspoon salt (I use Kosher salt).
3Torte - Egg Mixture
Place 5 room-temperature eggs in blender and aerate on high for 3 minutes. Add 2 cups Splenda for Baking and 1 cup Erythritol (buy online). Mix for 30 seconds to combine.
4Torte - Directions:
Add egg mixture to chocolate mixture using a whisk to very gently blend. Add flour mixture in thirds and fold very gently with a spatula until just mixed. Do not stir.
Pour batter into two cake pans that have been greased and lined with parchment paper, spreading batter evenly in pans. Bake at 325 degrees F. for about 15-17 minutes until edges firm (center will still be soft). Cool in pans 30 minutes then loosen edges and invert cakes onto cardboard rounds – be careful because the cakes can crack without stiff support. Cool cakes completely.
In double boiler, melt 5 ounces unsweetened chocolate bars with ½ cup soy (or dairy) cream. Add about 15 packages of Splenda and 1 teaspoon almond extract, 1 tablespoon coconut oil. Add cream as needed to reach desired consistency. Cool slightly.
6Torte & Ganache Assembly:
Over cake rack with sheet below to catch drippings, frost the bottom layer of cake. Using cardboard rounds, invert top layer so the bottom of the cake is on the top, then pour remaining ganache on top and frost top and sides of both layers. Coat the sides of the cake with slivered almonds and chill minimum of one hour. Garnish with raspberries.