Chocolate-Almond Torte with Ganache Topping

Chocolate is the star in this recipe, so be sure to use a top-quality dark chocolate - one with at least 60 percent cacao.

Chocolate-Almond Torte with Ganache Topping
Chocolate-Almond Torte with Ganache Topping

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Makes: 8-12 servings

  • Total time: 1 hour + cooling

  • FOR THE TORTE:

  • 1

    /.3 cup water

  • 1/2

    cup sugar

  • 1

    stick unsalted butter, cubed

  • 1

    bag bittersweet chocolate chips

  • (12 oz.)

  • 1

    tsp. instant espresso powder

  • V4 tsp. table salt

  • 1

    /.3 cup almond liqueur or cold

  • brewed coffee

  • 2

    tsp. almond extract

  • 6

    eggs

  • FOR THE GANACHE:

  • 1/2

    cup heavy cream

  • 3/4

    cup bittersweet chocolate chips

  • (4 oz.)

  • Toasted sliced almonds

  • Fresh strawberries

Directions

Preheat oven to 325°. Coat a 9x2-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, bring water and sugar to a boil in a saucepan to dissolve sugar; remove from heat. Add butter, 1 bag of 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 cake pan, and place cake pan inside a roasting pan. Add warm 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 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, before serving, heat cream in a microwave-safe measuring cup in a microwave on high until boiling, 1-2 minutes. Add 3/4 cup 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. Serve cake with strawberries. Chill an leftover

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