Coffee Almond Tort with Mocha Cream
  • 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)
  1. Preheat oven to 350*f
  2. 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.
  3. 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.
  4. 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
  5. until smooth.
  6. 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.
  7. 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.
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.