Step 1

Preheat oven to 325ºF and set a rack on the lower or middle level. Butter a 9-inch springform pan. Line the bottom of the pan with a circle of parchment paper.

Step 2

Grind the almonds in a food processor with 6 tablespoons of the sugar. (Post grinding, your almond-sugar mixture will about 3 cups).

Step 3

In a bowl over simmering water or in the top of a double boiler or in the microwave (I used the microwave), melt the chocolate and butter together. Set aside.

Step 4

Beat the egg yolks in a large bowl with an electric mixer until lemon-colored, about 5 minutes. Gradually beat in 10 tablespoons of the sugar. Add the chocolate mixture, stirring to mix well. Add the ground almonds and stir to incorporate. Add the salt, and the 2 tablespoons of Grand Marnier, if using, and stir to combine.

Step 5

In a clean bowl, beat the egg whites with the remaining 1/4 cup sugar until they form firm peaks. In two additions, fold the egg whites into the chocolate mixture.

Step 6

Pour the batter into the prepared cake pan and smooth the top. Bake for 55 minutes to an hour or for as long as 1 1/2 hours (my mother and I have had consistent results baking this torte for 55 minutes) — a toothpick inserted in the center should come out clean.

Step 7

Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.

Step 8

When the cake has cooled, transfer it to a serving platter. Just before serving, sift confectioners’ sugar over the top.