Chocolate Overload

For the most part, I’ve been doing really good with avoiding sweets – and my latest blood tests show that – with my average HbA1C being borderline low (3.8), it’s showing that I’d probably get adequate control on my PCOS and insulin resistance using diet alone.

Still, one in a while I get an intense chocolate craving – I obsessed over this cake I had seen in a magazine for over a week. P. finally made it for me, and it’s SO intensely chocolatey, so dense and smooth and rich, that a piece of it has sated my chocolate cravings, just like that. I’m still working on the piece pictured below, a day later.

Chocolate-Almond Torte with Ganache Topping

The cake has a very in your face amaretto component to it – substitute other extracts/liqueurs if amaretto isn’t your thing. Serve it with lightly sweetened whipped cream. You don’t want the cream to be too sweet – it’ll help cut through the intense richness of the cake.

Chocolate-Almond Torte with Ganache Topping
recipe courtesy Cuisine at Home magazine

For the torte:
1/3 c. water
1/2 c. sugar
1 stick unsalted butter, cubed
1 bag bittersweet chocolate chips (12 oz.)
1 tsp. instant espresso powder
1/4 tsp. table salt
1/3 c. almond liqueur or cold brewed coffee
2 tsp. almond extract
6 eggs

For the ganache:
1/2 c. heavy cream
3/4 c. bittersweet chocolate chips (4 oz)
Toasted sliced almonds
Fresh strawberries

Preheat oven to 325F. Coat a 9×2-inch round cake pan with non stick spray. Line with parchment paper cut to fit into the bottom of the pan; coat with nonstick 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 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. 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. 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.

Per 1/12th: 360 cal, 23g total fat (13g sat), 124mg chol, 99mg sod, 35g carb, 0g fiber, 5g protein.

3 thoughts on “Chocolate Overload

  1. Brittany

    I tried to make this but definitely undercooked it. I had it in for about an hour and it passed the toothpick test but it was still too moist and eggy when we took it out of the pan.

  2. Sweet-Tater

    I loved this, thanks so much for posting it! The texture wasn't nearly as dense as I expected it to be, but wow, was it was rich and intense! I used the espresso powder and the cold coffee (instead of the liquor) and the coffee flavor competed with the chocolate a little more than I would have liked, (might have been my bad there, the coffee was super strong) I think next time I'll use the booze : ) I might try it without the coffee and almond and go for a raspberry/chocolate kinda vibe, I love that combination!

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