Units Scale

250g/9oz coarsely-ground almond flour – use almonds with skins if possible, lightly toasted on a baking sheet to bring out the flavor and then blitzed in a food processor to the correct consistency
250g/9oz sugar, TFD prefers 7 ounces cane sugar and 2 ounces turbinado sugar
250g/9oz butter, the best European brand you can find
250g/9oz dark chocolate (at least 65% cocoa) – TFD prefers E. Guittard or Lindt for this recipe
6 whole eggs, to provide 120 gr egg yolks and 220 gr egg whites
1/2 vanilla pod, split lengthwise
25ml/0.85fl.oz. Amaretto di Saronno almond liqueur
Icing sugar for dusting
Gelatina al limoncello (Limoncello Gelatine)
Water cl.250
Sugar gr.20
Lemon marmalade gr.35
3 drops of Vanilla extract
Gelatine n.2 sheets
Limoncello gr.20

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Begin by warming the butter to room temperature and creaming it. Then chop the chocolate up roughly, melt it in a bain-marie, and leave it to cool down a little. Turn on the oven, and set it to 180°C.
Separate the egg yolks and whites, put the yolks in a mixing bowl with half the sugar, and begin to whip, either by hand or with the whisker attachment of a food blender. When the mixture is creamy add the butter and then the melted chocolate. Mix well.
Fold in the coarsely-ground almonds. Whip the egg whites until they form snowy white peaks, and fold this in to the mixture with the remaining sugar, the scraped-out seeds from the vanilla pod and the splash of Amaretto di Saronno.
Pour the mixture into a 24cm greased cake ring, or else a round cake pan lined with buttered baking paper. Bake for 45 to 50 minutes; the cake should have a golden-brown crust on top but still be moist inside. Fr Leave to cool down completely before removing from the cake pan and dusting the top with icing sugar.
For the gelatine: bring all ingredients to a boil, add the limoncello and, at the end, the sheets of gelatin. Allow to cool, then cut into decorative shapes and garnish cut slices of torta with them on the plate.