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Coffee Almond Tort with Mocha Cream

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Why I Love This Recipe

This is an unbelievably good dessert, perfect for any occasion. The texture is similar to a perfect brownie; rich and chewy, not too sweet and not too cakey. The flecks of chocolate and the luxurious almond flavor make this a favorite.

Ingredients You'll Need

3 ounces of semi sweet quality chocolate, rough chopped and chilled for at
least 1 hour
1/2 cup unsalted butter, preferably European style
1/4 cup almond paste
1 cup sugar
1 large egg
2 Tbsp instant espresso, dissolved in 1 tbsp milk
1 tsp vanilla
1/4 tsp salt
1 1/3 cups flour
1/2 cup toasted slivered almonds, chopped
Mocha Cream (recipe follows)


Preheat oven to 350*f

Using a pastry brush, butter the bottom and halfway up the sides of a 9" round cake pan. Line the bottom with a circle of parchment paper.

Place chocolate in the food processor and grind (use pulse option) until fine, but do not let it begin to melt. Transfer to a large bowl and set aside.

In the processor, process butter, almond paste and sugar until smooth and well combined. Add the egg and process until combined. Add in espresso/milk mixture, vanilla, and slat, then process a few seconds. Add flour and pulse

until smooth.

Add batter (it will be quite thick) to the chocolate and then add in the almonds. Stir with a wooden spoon until the chocolate and nuts are evenly distributed.

Spread into the prepared pan and bake 25-30 minutes. It should be dry on top, and a toothpick inserted into the center should come out slightly sticky, but not wet.

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