Almond Fudge Torte
Unsweetened cocoa for dusting pan
1 teaspoon instant coffee granules or powder
2 tbsp hot water
4 ounces semisweet baking chocolate, melted
3 eggs, separated
½ cup butter
¾ cup sugar
1/3 cup almond paste, crumbled (2 ounces)
½ cup all-purpose flour
4 ounces semisweet chocolate bits
1 tbsp butter
Preheat oven to 350 degrees F. Grease an 8 inch round cake pan and dust with unsweetened cocoa, set aside.
Dissolve coffee in hot water; stir in melted chocolate. In a medium bowl, beat egg whites just until soft, moist peaks form.
In another bowl, beat butter and sugar until creamy with an electric mixer. Beat in almond paste, egg yolks, chocolate mixture, and flour. Fold in beaten egg whites, a third at a time, just until blended. Spoon mixture into prepared pan; smooth top.
Bake for 30 minutes or until lightly browned (do not over bake). Let cool in pan on a rack for about 10 minutes; then turn out onto wire rack to finish cooling.
Glaze: Place the chocolate bits and the butter in a microwave safe dish. Place into a microwave for 2 minutes, stirring to finish melting and mixing well. Spread the chocolate mixture over top and sides of cooled cake. Let stand until glaze hardens.