Every year, I promise myself to shop for Christmas presents early so I won’t join other Christmas shoppers’ hustle and bustle. But then again, things come up left and right and Christmas shopping always gets done the last minute. But then again, again, it won’t be Christmas if there’s no Christmas shopping rush!
To help celebrate the holiday rush, can I interest you in eating a slice of Chocolate Almond Torte? Dense, chocolatey and nutty. Every bite will surely start a symphony of chewy, chunky and chocolatey goodness.
Maybe I’ll just share a slice with you, I’ll save the rest for me… kidding!
Martha’s recipe calls for pistachios but I still have a lot lonely looking almonds begging for my attention so I used them for this recipe instead.
350 degrees/60 to 70 minutes
To make the cake:
(1) Line 8-inch round cake pan with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
(2) In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan.
(3) Whisk in sugar and vanilla, then eggs, buttermilk, and almonds.
(4) Fold in flour mixture just until combined. Pour batter into prepared pan.
(5) Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).