Chocolate-Almond Torte with Ganache Topping
With elegant good looks, creamy texture, sophisticated taste, and simple instructions, this is one chocolate dessert that will leave you with plenty of good cheer. Even better, this five-star Chocolate-Almond Torte is also a great make-ahead dessert.
FOR THE TORTE, BOIL:
FOR THE GANACHE:
Chocolate is the star in this recipe, so be sure to use a top-quality dark chocolate, one with at least 60 percent cacao.
Preheat oven to 325°. Coat a 9×2-inch round cake pan with nonstick spray. Line with parchment paper cut to fit into the bottom of the pan; coat with nonstick spray.
For the torte, boil water and sugar in a saucepan until sugar is dissolved. Off heat, add butter, chocolate chips, espresso powder, and salt. Let sit 2 minutes, then stir until smooth. Whisk in liqueur and almond extract.
Whisk eggs until whites and yolks are combined, then whisk into chocolate mixture. Pour batter into prepared pan, then place inside a roasting pan. Add hot water to roasting pan halfway up the outside of the cake pan. Bake torte until puffed and soft to the touch, 40–45 minutes. Remove the roasting pan from the oven, then remove the cake pan to a cooling rack. Let torte cool 1 hour.
Run a paring knife around the inside of the cake pan; invert onto a platter. Peel off parchment; cool completely or chill until ready to serve. Bring to room temperature.
For the ganache, heat cream in a measuring cup in a microwave on high until boiling, 1–2 minutes. Add chocolate chips and let sit 2 minutes, then stir until smooth. Cool ganache 2–3 minutes, then spread over the top and down the sides of the torte. Sprinkle top with almonds. Dip a knife blade into hot water and wipe dry for each slice. Chill any leftover cake.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 124mg 41%
Sodium 99mg 4%
Carbs 35g 11%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.