Chocolate Almond Torte

Adapted from Slow Cooking by Joanne Glynn
Yield: 8-10 servings

150 g sliced or whole almonds
1 thick slice of brioche
10 oz dark chocolate
150 g unsalted butter, softened
150 g superfine sugar
4 eggs
1 tsp vanilla extract
1 tsp almond extract
200 g marscarpone cheese
cocoa powder, for dusting

  1. Preheat the over to 325F.
  2. Toast the almonds in the oven for 3 - 4 minutes until golden brown.
  3. Put the almonds and brioche in a food processor. Process until the mixture resembles coarse breadcrumbs.
  4. Grease a 10 inch springform pan with a little butter. Pour some of the almond brioche mix into the pan and shake it around so that it forms a coating along the bottom and sides of the pan. Put the remaining nut mixture aside.
  5. Gently melt the chocolate in a heatproof bowl set over a pot of simmering water. Stir occasionally until the chocolate has melted. Cool slightly.
  6. Cream the butter and sugar together until light and pale.
  7. Add the eggs and extracts and combine well.
  8. Add the marscarpone and melted chocolate and combine well.
  9. Add the remaining nut mixture and combine well.
  10. Pour into prepared springform pan. Bake for 45-50 minutes or until just set.
  11. Let cool in pan for at least 15 minutes before removing. When cool, dust with cocoa powder. Can be served with whipped cream or creme fraiche.