Domenica Marchetti, author of Big Night In, from which this recipe is taken, says: "I can't even count the number of times that chocolate tortes have been a source of disappointment to this chocolate lover. So elegant and beautiful, yet more often than not they fail to deliver. They are either too liquored up, too jammy, too nutty, too dry, or too dense (giant chocolate truffle, anyone?). That's why I am so in love with this recipe; it delivers everything it promises. It is luscious, and every mouthful is packed with the decadent flavor of ultra-bittersweet chocolate and a good shot of grappa. Whipped egg whites lighten the torte and give it a distinctive, sophisticated appearance: the torte rises, souffle-like, in the oven, and then gently falls as it cools, creating cracks on the surface. Dusted with confetioners' sugar, it is a marvel to behold, and even better to eat."

The photo is of my version not her extremely elegant one. But tidying up its overspill was a treat - I just ate the bits I sliced off for beautification... 

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for greasing cake pan
3/4 cup shelled walnuts
1/4 cup unbleached all-purpose flour
1 pound bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
2/3 cup strong brewed coffee
1/3 cup Grappa
6 large eggs, separated
1/8 teaspoon Kosher or sea salt
1/4 teaspoon cream of tartar
confectioners' sugar for serving

Heat the oven to 350F.

Generously butter the inside of a 9-inch springform pan, including the top rim. Cut a circle of parchment paper to fit the bottom of the pan. Line the pan with the parchment paper and butter it. Though the batter for the torte is thick, you may also want to line the outside of the pan with a piece of aluminum foil to prevent any batter from leaking.

Place the walnuts and the flour in the work bowl of a food processor fitted with the metal blade. Process for 10 to 15 seconds, until the nuts are finely ground and the mixture has a mealy consistency. Set aside.

Put the chocolate, butter pieces, 3/4 cup of sugar, and the coffee in a large saucepan and place the pan over medium heat. Cook, stirring constantly, until the chocolate and butter are completely melted and the mixture is glossy and registers about 130F on a candy thermometer.

Remove the chocolate mixture from the heat and gradually whisk in the grappa, stirring until it is completely incorporated. Gradually whisk in the egg yolks and the salt. Using a rubber or silicone spatula, transfer the chocolate mixture to a large mixing bowl. Stir in the ground walnut-flour mixture.

In a large, clean, dry metal bowl, beat the egg whites and the cream of tartar with an electric mixer on medium speed until the egg whites are foamy. Increase the speed to high and gradually sprinkle in the remaining 3/4 cup of sugar, beating until the egg whites are shiny and hold glossy peaks. With a clean rubber or silicone spatula, scoop about 1/3 of the egg whites onto the chocolate-nut mixture and gently fold them in. Carefully fold in the remaining egg whites with as light a hand as possible so as not to deflate them. Pour the batter into the prepred cake pan, gently smoothing out the top.

Bake the torte for 45 minutes, or until the border is puffed and set but the very center of the torte still jiggles slightly.

Set the torte on a rack and let it cool in the pan for 30 minutes. The torte will deflate some as it cools, and cracks will appear on the surface.

If you put foil round the exterior of the pan, remove it. Run a knife around the inside border and remove the ring from around the torte. Let the torte cool completely. To serve, place the torte on a cake stand or serving platter. Dust the top liberally with confectioners' sugar.

Removing the bottom of the cake pan from under the torte is optional, and it involves some risk as the delicate crackled top that forms during cooling may crumble further. However, I have done it successfully, so I offer these instructions as an option: to remove the bottom of the pan, very gently place a rack or plate over the top of the cooled torte and invert the torte. Gently remove the bottom of the pan and peel off the piece of parchment. Then, re-invert the torte onto a stand or a serving platter. Dust liberally with confectioners' sugar.

Cooks' note: Grappa is a colorless Italian brandy distilled from the pulpy mass of grape skins, pits and stems left in the wine press after the juice has been extracted. It has a high alcohol content (40 percent). Italians sometimes add a shot of grappa to their espresso, or enjoy it as an after-dinner drink on its own.

Do ahead: The torte may be made up to 2 days in advance and refrigerated, tightly covered in plastic wrap. Bring the torte to room temperature before dusting with confectioners' sugar and serving. 

Serving suggestion: Offer your guests - what else - a shot of grappa to accompany this torte. A dollop of freshly whipped cream atop each slice would be completely unnecessary. And yet, who could resist such a lovely final flourish!

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