Flourless Chocolate Almond Torte

Preheat the oven to 300 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper.

Place the chopped chocolate in the top of a double boiler over hot, but not boiling, water. Cook, stirring frequently, until the chocolate is melted and smooth. Remove the pan from the heat and let the chocolate cool.

In a mixing bowl, combine the butter and half of the sugar. Beat on medium speed with an electric mixer until fluffy and creamy. With the mixer running, slowly add the egg yolks one at a time, beating for 1 minute after each addition. Add the almonds and cognac and beat for 2 minutes.

In another mixing bowl, beat the egg whites with an electric mixer until foamy. With the mixer running, slowly add the remaining sugar and beat until the egg whites are shiny and form stiff peaks.

Combine the cooled chocolate with the egg yolk mixture and mix well. Fold 1/4th of the egg white mixture into the chocolate mixture. Carefully fold the remaining egg white mixture into the chocolate mixture, only mixing enough to combine so as not to deflate the eggs.

Transfer the torte batter to the prepared springform pan. Place the pan in the oven and bake at 300 degrees F for 25-30 minutes, or until a toothpick inserted in the center comes out with a moist crumb.

Remove the pan from the oven and let cool on a wire rack for 30 minutes. Run a knife around the inside of the pan to loosen the torte. Remove the sides from the pan and let the torte cool completely.

Serve the torte with raspberries and whipped cream, if desired.