Method

• 1.
  Preheat oven to 160°C/140*C fan-forced. Grease a 25cm springform cake pan and line with baking paper.

• 2.
  Place the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let base of bowl touch the water) and stir occasionally until melted. Transfer to a large bowl and stir in egg yolks, one at a time, until combined. Add almond meal, vanilla, glace orange and amaretto, and stir until smooth. Set aside until required.
• 3.
  Place egg whites and 1/2 tsp salt flakes in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Add cream of tartar and sugar, 1 tbs at a time, whisking constantly. Once all sugar has been combined, whisk on high for 5 minutes or until sugar is dissolved and mixture is thick and glossy.
• 4.
  In 2 batches, gently fold egg white mixture into chocolate mixture to form a smooth batter. Transfer to prepared pan and bake for 1 hour 10 minutes (cover with foil if the top becomes too brown) or until firm to the touch and a skewer inserted in the centre comes out with a few crumbs attached. Remove from oven and cool in pan.
• 5.
  Meanwhile, for the sauce, place amaretto, orange zest and juice, glucose syrup and 1/4 tsp salt flakes in a saucepan over medium heat. Stir to combine, then cook, without stirring, for 10 minutes, or until mixture is reduced by half and golden and sticky. Set aside to cool.
• 6.
  Turn out torte and transfer to a serving plate. Drizzle with sauce and scatter with toasted almonds to serve.