Chocolate Torte

• Preheat oven to 350 degrees F. Grease an 8" cake pan with butter. Line bottom with parchment paper. (tip: cut circle of parchment paper to fit by using the bottom of the pan and tracing)
• In a large bowl whisk egg yolks and sugar until thick.
• In a saucepan over low heat, melt butter. Add chocolate and melt, being careful not to overheat. Remove from heat and let cool until it is lukewarm. Add the chocolate mixture to the egg and sugar mixture and mix well. Sift in almond flour, coconut flour, and espresso powder. Mix together.
• Using a mixer, mix egg whites until they form soft peaks. Carefully fold egg whites into the chocolate batter, trying to maintain as much air as possible in the batter. Pour into the prepared cake pan.
• Bake for 25 minutes. The cake will be set but will still wobble in the center. Leave cake in the pan and set on a rack to cool.

Ganache

After the cake has cooled:

• Using a heavy saucepan on low, warm cream to a simmer, stirring frequently. Turn off and remove from heat. Add chocolate chips and allow to melt, stirring frequently until combined. Slowly pour over cooled cake and spread evenly. Ganache hardens as it cools.

Whipped Cream

After the ganache has hardened:

• Using a mixer with a whisk attachment, add whipping cream, powdered sugar, and vanilla to the mixing bowl. Turn mixer on medium-high and allow the cream to mix just until medium-stiff peaks form. Be careful not to overmix or it will become grainy. (tip: use very cold cream, bowl, and whisk attachment)