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Hot Fudge Nut Torte |
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Serves: 12 Print this RecipeThis rendition of a French almond torte is as dense and dark as the classic but much easier to prepare. Using fudge sauce in place of solid chocolate eliminates the need for melting, which can be problematic for novice bakers. No-stick flour and oil baking spray 1/4 pound unsalted butter (1 stick), melted 1 (16-ounce) jar dark chocolate-syrup hot fudge sauce 2/3 cup sugar 3 eggs, large or extra-large 1/4 teaspoon almond extract 1 2/3 cups finely chopped almonds (about 5 1/2 ounces), or almond meal Heat the oven to 375°F. Spray an 8- or 9-inch round layer cake pan with baking spray. Mix the butter, 2/3 cup fudge sauce, sugar, eggs, and almond extract in a bowl until smooth. Fold in the almonds until evenly dispersed, and pour the mixture into the pan; bake until the top is crusty and the edges are set but the center is still soft, about 35 minutes. Cool in the pan on a rack until comfortable to touch. Run a knife around the edge and invert onto a serving plate. Warm the remaining fudge sauce until flowing, and drizzle over the top before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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