Flourless Chocolate Torte be Jammin’
Diablo makes this sinfully delicious! (Use any Jammin’ Jelly for this not-too-sweet chocolate torte.)
Two possible directions: classic with Almonds, or Central American with Corn Meal — like a Mexican Hot Cocoa.

Intense chocolate torte with zesty Hacienda Maize hot pepper jelly

1/4 c. ground almonds or corn meal (extra for dusting cake tin)
10.6 oz (1 & 1/3 c.) dark chocolate (60% cocoa minimum; chunked or chips)
1 cup finely-ground sugar (regular table sugar works as well)
2 tsp espresso powder
½ cup Hacienda Maize Jammin’ Jelly
2/3 cup (11 TBSP; 5.8 oz) butter
Pinch of sea salt
5 large eggs
Garnish with powdered sugar or
whipped cream drizzled with Jammin’ Jelly…berries, herbs…
chocolate shavings…ice cream…
red wine dessert sauce*…

Spring form pan 9” diameter
Parchment paper

1. Preheat oven to 450F
2. Brush the cake tin with a little oil or butter, and coat with some of the ground almonds or corn meal. (Can cover cake tin base with parchment paper beforehand — easier on the tin, and easier to move once finished.)
Shake off and save excess almonds/cornmeal.
3. Melt the chocolate, butter, sugar, salt and Jammin’ Jelly in a double-boiler or microwave (approx. 2 minutes, careful not to burn. Best when a few of the chocolate chunks remain to melt as mixture cools.)
4. Whisk eggs with the remaining ground almonds/cornmeal.
5. Once the chocolate mixture is cool, fold into egg mixture.
6. Pour into the almond/cornneal-coated cake tin. Drop filled tin on countertop to eliminate air bubbles and edge the torte with flakes of lining (almonds/cornmeal). Bake for 45 minutes. Check at 30 minutes for burning; top with foil loosely if getting too browned.
7. Remove from oven. Cool 10 minutes, then run a knife around inside rim. Cool completely and release.
8. This cake is rich and thick; it will not rise much. With these methods, you will have a fudgy center and crispy rim.
9. Garnish and serve.

! Savor !

Inspired by: Trotter’s Condiments
Photos by Hacienda Maize. YES! YOU can do this too! ;-)

*Red wine dessert sauce: combine a red wine that has  grip and depth of flavor with sugar, 4:1 ratio. Bring to a boil, then simmer slowly until desired consistency. Careful: you may wind up with candy if you simmer too long. You are looking for a 2/3 to 3/4 reduction to a syrup.
You can spice this with seasoning such as cinnamon, cardamom, clove, mace… However, if you’ve got a richly-flavored wine, there is no need to add spice.
Recommended wines: Cabernet Sauvignon, Malbec, Merlot…