My gosh I love to bake. I have been wanting to make a torte forever and I had the the perfect occasion. There’s someone I know who’s going through a hard time. His dad is sick and in the hospital and I thought he could use some cheering up. So I woke up at 6am and brought him this torte on a Friday morning. We both devoured a lot of it at 10am. I know. We’re CHAMPS! Wishing you all enjoyment with your loved ones and hope you are cherishing the moments you have together.
For the Cake
- 3 tbsp Sugar
- 4 Eggs or egg alternatives
- 140 grams unsalted butter or butter alternative
- 200 grams /7 oz dark chocolate
- 1 tsp instant espresso
- 1 tsp ground cinnamon
- 2 tsp vanilla
- 2 tsp espresso dissolved in 2 tbsp hot water
- 1 cup ground almonds
- Have all your ingredients ready at room temperature.
- Preheat oven to 350 F
- Prepare spring foam pan for baking by greasing the sides and bottom with oil. Place parchment paper in pan. Use 2 layers of foil to wrap the base and side of the outer pan.
- Place the almonds in a food processor.
- Grind to a fine powder. Do not over grind or the nuts will become almond butter.
- Dissolve espresso in hot water and set aside to cool.
- Melt the chocolate and butter in a heatproof bowl over simmering water while stirring frequently. Remove from heat.
- Place the eggs, sugar, and vanilla in the bowl and whisk until light and fluffy. About 3 minutes.
- On low speed, gradually beat in the chocolate mixture, then stir in the ground nuts and cinnamon.
- Pour into pan.
Set the filled pan in a roasting pan and pour in enough boiling water to come halfway up the side. Bake 30 minutes, or until puffed at the edge but center is a bit wobbly. Remove the cake from the roasting pan and remove the foil. Cool on a wire rack.