Chocolate-Almond Torte wiht Ganache Topping

Another big hit! I love chocolate!!!!

Ingredients

FOR THE TORTE

1/3 cup water
1/2 cup sugar
1 stick unsalted butter, cubed
1 bag bittersweet chocolate chips (12 oz.)
1 tsp. instant espresso powder
1/4 tsp. salt
1/3 cup cold brewed coffee
2 tsp. almond extract
6 eggs

FOR THE GANACHE

1/2 cup heavy cream
3/4 cup bittersweet chocolate chips
Toasted sliced almonds (Optional)


Instructions

Heat oven to 325 F. Coat a 9x2-inch round cake pan with nonstick spray. Line with parchment paper cut to fit in bottom of pan; coat with nonstick spray.

For the torte, bring water and sugar to boil in medium saucepan to dissolve sugar; remove from heat. add butter, chocolate chips, espresso powder, and salt. Let sit 2 minutes, then stir until smooth. Whisk in coffee and almond extract.

Whisk eggs until whites and yolks are combined, then whisk into chocolate mixture. Pour batter into prepared cake pan, place cake pan inside a roasting pan. Add warm water to roasting pan halfway up side of cake pan. Bake torte until puffed and soft to touch, 40-45 minutes. Remove roasting pan from oven and then place cake pan on 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 paper; chill until ready to serve. (The recipe tells you to bring torte to room temperature before serving, but I really liked straight out of the fridge.)

For the ganache, before serving, heat cream in a microwave-safe measuring cup until cream is boiling. Add chocolate chips and let sit 2 minutes, then stir until smooth. Cool ganache 2-3 minutes, then spread over top and down the sides of torte. Sprinkle almonds on top if desired. Chill any leftovers!

WHEN YOU ARE CUTTING THE TORTE, DIP YOUR KNIFE IN A HOT CUP OF WATER!!!!!! This is very important! If you don't it won't cut clean!