|Blanched almonds||1 1⁄2 Cup (24 tbs), grated (About 2 1/2 Cups)|
|Cocoa||1 1⁄4 Cup (20 tbs), sifted|
|Ground cinnamon||1 Teaspoon|
|Unsalted butter||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg yolks||8 , well beaten (2/3 Cup)|
|Egg whites||8 (About 1 1/4 Cups)|
|Chocolate mocha butter||2 Tablespoon|
|Cream frosting||1 Cup (16 tbs)|
Blend the almonds, cocoa, and cinnamon.
Divide into 4 portions by marking with a spatula; set aside.
Cream butter with extract.
Gradually add 2/3 cup sugar, creaming until fluffy.
Add the beaten egg yolks in thirds, beating thoroughly after each addition.
Beat an additional 2 minutes after last addition.
Using a clean bowl and beater, beat egg whites until frothy.
Gradually add 2/3 cup sugar, continuing to beat until stiff peaks are formed.
Gently fold egg yolk mixture and one portion of the cocoa mixture into meringue until only partially blended.
Repeat with second and third portions.
Spoon remaining portion over batter and gently fold until just blended.
Gently turn batter into 3 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350Â°F 30 to 35 minutes, or until torte layers test done.
Cool and remove from pans as directed for tortes.
When completely cooled, fill and frost layers with Chocolate-Mocha Butter Cream Frosting.
Refrigerate until ready to serve.