1. Prepare the torte. Preheat oven to 350 degrees F. Spray an 8-inch round pan with cooking spray and dust with cocoa.

2. Place chocolate in the top of a double boiler over medium-low heat. Water in bottom pan should be barely simmering. Heat until chocolate melts. Add liqueur and butter and stir until smooth. Remove from heat.

3. In a medium bowl, use an electric mixer on medium speed to beat together eggs and brown sugar. Alternatively, use a whisk. Mix in vanilla and almond extracts.

4. In a separate small bowl, whisk together almond meal and cocoa until blended, with no lumps. Add to egg mixture, followed by the melted chocolate mixture, and stir batter until smooth, either with a spoon or with electric mixer on low. Pour batter into prepared pan and tap to eliminate bubbles. Bake until firm in center, about 25 to 27 minutes. Cake may rise unevenly but will deflate when removed from the oven.

5. Cool cake in pan completely on a wire rack. Invert onto a serving plate and brush lightly with coffee liqueur.

6. Prepare the glaze. Place chocolate and butter in the top of a double boiler over medium-low heat. Water in bottom pan should be barely simmering at this point. Heat until chocolate begins to melt. Remove from heat and stir until smooth. Spread over surface of the torte. Let set at room temperature until firm, then cut into wedges and serve. Top each wedge with a dollop of whipped cream and chocolate-covered coffee beans if desired.

Source: Hannaford fresh Magazine, May - June 2015