Chocolate Espresso Almond Torte

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.

INGREDIENTS:

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

METHOD:

• 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.