I admit it. I’m a chocoholic. And I’m not ashamed one bit.
I don’t think there’s a single day that I go without even just a little piece of it! Wouldn’t dream of it!
And on rare occasion when I’m out, it’s best to just stay away. Far, far away.
My ultimate chocolate indulgence is to have chocolate with fruit. I don’t think there’s a better match made in heaven! The chocolate compliments the berries and the berries compliment the chocolate. Perfection.
Add depth and unexpected surprise with the warmth and spice of cinnamon and Amaretto and it’s just hand the cake over, and no one gets hurt! But seriously, tortes are truly one of the most decadent chocolate experiences you can have!
Sinfully rich, moist, dense, intense chocolatey goodness!
For this one I used strawberries and raspberries, but you can also use cherries (regular, bing or dark), blackberries and black, white or peach-colored raspberries if preferred.
Even blueberries would do very well with this piled in the center and sprinkled with powdered sugar.
I also used a little chocolate frosting, canned since I didn’t need very much, that I doctored with a tsp. of espresso powder and a tsp. almond extract. Just whisk it in and refrigerate to meld.
I didn’t need to add any flour to my pan after spraying, but it’s a non-stick new pan that worked extremely well. If your pan isn’t non-stick, or has seen better days, I would recommend that you use flour in addition to spraying or greasing with Crisco.
You can also use cocoa powder in place of flour so you don’t get that icky, pasty stuff on the outside of your torte. I’ve tried this before with cakes and it works very well.
You’ll definitely want to serve small slices of this torte as it’s very rich.
We shared with our neighbors and our mail lady! Whenever she’s coming down the road and see’s that flag up, she drives a little bit faster! 😉
Hope this decadent torte brings you as many smiles, “oooh’s and aahh’s”, and compliments as it did for me! Enjoy all, and have a fantastic day!
DECADENT CHOCOLATE ALMOND TORTE with FRESH SUMMER BERRIES
6 oz. semi-sweet chocolate chips
6 oz. milk chocolate chips
1 cup (2 sticks) unsalted real butter, do not sub
5 extra-large eggs
1 1/4 cups sugar
1 tsp. vanilla extract
1 tsp. almond extract
1 Tbl. Disarrono Amaretto
2 Tbl. cocoa powder
1 1/2 tsp. cinnamon
1 tsp. espresso powder, I like Medaglia D’Oro
5 Tbl. all-purpose flour
fresh summer berries such as strawberries, raspberries and/or blackberries
sliced almonds, optional
Preheat oven to 375 degrees.
Spray a 10″ non-stick springform pan with butter-flavored cooking spray. (If your pan isn’t non-stick, you may want to lightly flour as well.)
Melt chocolate chips and butter in medium-sized mixing bowl in microwave or double-boiler until smooth and combined. (If doing in the microwave, heat for 1 minute intervals stirring in between to prevent over-heating and scorching. If doing on the stove, melt over hot water stirring constantly until melted and combined. I just do the microwave method.) Set aside to cool a bit.
In large electric mixer bowl, beat eggs and sugar until light and fluffy. Beat in extracts and Amaretto.
In medium-sized bowl, whisk to combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed.
While mixer is running, slowly stream in melted chocolate mixture to other ingredients, still at lowest mixture speed taking care not to curdle and cook eggs. Just add a little at a time while mixing and you’ll be fine.
Pour batter into springform pan and bake for 40-45 minutes; check cake with toothpick every few minutes after 40 minutes. Torte is done when toothpick comes out lean. Mine was done at 44 minutes.
Cool in springform pan on rack.
Release springform and remove ring. Dust with powdered sugar and decorate with fresh berries. This time I also added a chocolate buttercream frosting with added espresso powder and almond extract.
*The first day this will have a slight fluffiness but dense. The next day it is even better and completely dense. If making for company, it’s best to make it the day before.