Chocolate Almonde Torte

Kin to a boutique brownie, but more like its richer first cousin. Easy, fast, and Fancy.

This uses less ingredients and is one of the most low maintenance baked goods you can make. This recipe is easy to memorize and will become a go-to for you when needing to take things to a friend or neighbor, to church and work events, etc.

Make sure to use the super dark cocoa such as Hershey’s Special Dark cocoa and do not be afraid of using a pat of espresso powder. This will not give it a mocha flavor, but merely enhance the richness of the chocolate. (Most people won’t know it’s in there…They’ll only wonder why it taste better than everyone else’s. ;))

Nut allergy? No problem.
Just replace the almond flavoring with more vanilla and replace the almonds with dark chocolate chunks or toasted coconut, or a different nut of choice, such as pecans. Sprinkle those chopped pecans (if using) with a little salt. Increasing the espresso powder just a tad won’t hurt your nut-free version either.

About the butter:
Use salted or unsalted butter— whatever you’ve got. If like me, you prefer baking with unsalted (plus it’s been on sale lately) just remember to increase your salt to 1/4 tsp or more to taste. You really cannot lose with a chocolate almond torte.

Please follow my directions exactly for best results. You’re going to think it’s not finished cooking when you take it out of the oven but trust the process. It has to set up into that decadent, chewy treat that caused you to crave this in the first place. Allow this to cool completely (4 to 5 hours minimum) before you even cut into it. Slice into triangular wedges and dust with powdered sugar, if you fancy. Serve with raspberries or strawberries and coffee at brunch. Or with said fruit and a dollop of whipped cream for a dessert. You’re dang welcome.