Hot Fudge Nut Torte

Serves: 12
Total Calories: 185


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.

Nutritional Facts:

Serves: 12
Total Calories: 185
Calories from Fat: 112

This Hot Fudge Nut Torte recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
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Hot Fudge Nut Torte
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