INGREDIENTS:
- 9 ounces good-quality dark chocolate 65% or higher, finely chopped
- 9 ounces unsalted butter (Kenzie recommends European-style, such as Kerrygold) (18 tablespoons)
- 1 1/2 cups granulated sugar
- 7 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- If you are feeling dangerous: a few tablespoons rum or bourbon, or whiskey (Kenzie puts in “a splash”)
- Optional for serving: powdered sugar, berries, and/or sweetened whipped cream
DIRECTIONS FOR CAKE (alt option)
- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
- Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
FOR THE GANACHE
- 4 ounces dark chocolate or semisweet chocolate, coarsely chopped (about 2/3 cup)
- 2 tablespoons unsalted butter
- 1 tablespoon Irish whiskey see notes in ingredient list above for whiskey brands, or substitute brewed, cooled coffee
- 1/8 teaspoon kosher salt
The Spaghetti Western CAfe 