Sue Reidt’s Chocolate Torte

Ingredients

⅓ cup water

½ cup sugar

1 stick unsalted butter (8 Tbsp.), cubed

1 bag bittersweet chocolate chips (12 oz.)

¼ tsp. table salt

⅓ cup cold brewed coffee

2 tsp. pure almond extract

6 eggs

Ganache:

½ cup heavy cream

¾ cup bittersweet chocolate chips (4 oz.)

Toasted sliced almonds (optional)

Instructions

Preheat the oven to 325. Torte will be baked in a 9x2 inch round cake pan. Line with parchment paper and coat with spray.

For the torte, boil the water and sugar until it is dissolved. Take the pot off the heat and add butter, chocolate chips, and salt. Let it sit for two minutes and then stir until smooth. Whisk in the brewed coffee and almond extract. Whisk eggs and then add to the chocolate mix. Place the cake pan in a roasting pan and add hot water until it’s halfway up the side.

Bake torte for 40-45 minutes and until it is puffed and soft to the touch. Remove from the roasting pan and then let cool for one hour.

While the torte is baking, heat the cream in a saucepan and bring it to a boil. Add the chocolate chips and let sit for two minutes and then stir until smooth. Let the ganache cool and then spread it on the torte. Make sure the torte and the ganache are both cool!! You can sprinkle the toasted almonds on top if you like.

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