Directions: |
Directions:Preheat oven 325º. Coat a 9x12" round cake pan with non-stick spray. LIne with parchment paper cut to fit into the bottom of pan; coat with non-stick spray.
Bring water and sugar for the torte 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 minute, 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 before serving.
Before serving, heat cream for the ganache 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 any leftover cake. |
This recipe for Double Chocolate Torte is from