Foodie Fridays: Bittersweet Chocolate Almond Torte Loaf

If you are a true chocoholic, then this is the dessert for you!  Anyone simply looking for a sugar rush should look elsewhere, because this cake is not especially sweet - it is all about the intensely deep, rather bitter flavor of chocolate.  I found the recipe on the King Arthur Flour website, and it is surprisingly easy to make.  You can get a really good arm workout if you beat the eggs and sugar together by hand as I did*, but an electric mixer can do the hard labor if you prefer.  Even the thick, fudgy chocolate ganache topping is simple to make using the microwave method.  After a fall season of endless pumpkin spice-based desserts, try serving this cake instead for a welcome hit of satisfying chocolate!

Bittersweet Chocolate Almond Torte Loaf

1 C. almond flour
1/4 C. unsweetened cocoa powder
2 tsp. espresso powder
1/4 tsp. salt
2/3 C. bittersweet chocolate chips (I used Ghirardelli Bittersweet Baking Chips)
1/2 C. unsalted butter
5 eggs
1/2 C. sugar
1 tsp. vanilla
1/4 C. heavy cream
1/3 C. bittersweet chocolate chips
2-3 T. sliced almonds

Grease the bottom and sides of a loaf pan.  Sift in enough unsweetened cocoa powder to completely coat the inside of the pan.  Turn the pan to coat evenly and shake out any excess.  Set aside.

In a small bowl, stir together the almond flour, cocoa powder, and salt.  Set aside.

Place the butter and 2/3 C. chocolate chips together in a medium-sized bowl.  Microwave on HIGH in 20-second intervals, stirring after each interval, until melted and smooth.  Set aside.

In a large bowl, beat the eggs, sugar, and vanilla until the mixture has lightened in color and falls in thick ribbons from a spoon, about 5 minutes.  Fold in the melted chocolate mixture until well combined.  Stir in the dry ingredients until completely incorporated.

Pour the batter into the prepared loaf pan.  Bake at 350 degrees for about 40 minutes, until a toothpick inserted in the center comes out with just a few crumbs sticking to it.

Remove the cake from the oven and cool in the pan on a wire rack for 5 minutes.  Remove the cake from the pan and set on a piece of parchment paper placed on the wire rack.  Cool completely.

Pour the heavy cream into a small bowl.  Microwave on HIGH for 30 seconds until hot.  Add the 1/3 C. chocolate chips and stir until the chocolate melts and is smoothly blended with the cream, microwaving for another 20 seconds if necessary.  Allow to cool for 5-10 minutes.

Place the almonds in a single layer on the bottom of a small heavy skillet.  Set the skillet on the stove at low heat until the almonds are lightly toasted (watch closely or they will burn!).  Remove from the heat and allow to cool.

Drizzle the topping over the cake, letting it drip down the sides.  Top with the toasted almonds.  Let the cake sit until the topping hardens.  Serves 12.

🍨🍩🍪🍦🍮🍰🍭🍨🍩🍪🍦🍮🍰🍭🍨🍩🍪🍦🍮🍰🍭

*I think that dessert should be regarded in the same manner as respect - both must be earned, because no one is inherently entitled to either one!