Chocolate Almond Torte

I confess, I’m not much of a baker. What I really mean is I like to cook. Oh…I guess what I really mean is I don’t like to measure ingredients!! You just won’t find me baking on a lazy Sunday afternoon!! Of course when I entertain I like a sweet ending to the meal. In the summer it tends to be fruit. And cold weather screams………chocolate!! Keeping in mind I am not a baker this recipe is ridiculously easy and wickedly delicious. I have shared this torte with guests for the last 12 years…. now share with yours!

Chocolate Almond Torte             (The Italian Collection Cookbook)

Serves 8

2 cups whole blanched almonds

6 1/2 ounces unsweetened chocolate

7 egg yolks

1 cup sugar

1 stick plus 5 tablespoons unsalted butter, room temperature

1/4 cup confectioners sugar, for dusting

Preheat oven to 350 degrees. Butter the bottom of an 8 inch spring form pan and line with parchment paper (or waxed). Lightly butter and flour the sides of pan. In a food processor or blender grind the almonds and chocolate to a medium fine consistency. In a medium bowl beat the egg yolks and sugar until light and fluffy. Add butter and beat til smooth. Add the almond-chocolate mixture and beat until well blended. 2 to 3 minutes. The batter will be very dense, scrape into prepared pan. Bake torte in the lower third of the oven for 45 minutes or until skewer inserted in the pan comes out clean. Let the cake cool for 5 minutes. Remove from torte pan and place on serving platter. Dust with confectioners sugar.

How easy was that???