Chocolate Torte Wedges

8 oz semisweet or bittersweet chocolate
1 c whole organic cane sugar
3/4 c butter, melted
2/3 c almond meal (crushed almonds)
3 T whole grain flour
5 eggs, seperated
1/4 c milk
1 T vanilla
1 t baking powder

Melt chocolate, add sugar until blended. Stir in melted butter and vanilla. Remove from heat and stir in almond meal and whole grain flour. Add egg yolks 1 at a time stirring well. Add baking powder. Whisk egg whites till peaks form. Fold in and spread in a greased 13 x 9 inch pan. Bake for 40-45 minutes in a 350 degree oven. Let cool for 45 mintues. Cut them into thin wedges and dip them in melted chocolate and place on wax paper or greased foil sheets. Cool in fridge.

*from Megan Walburger