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1
Preheat oven to 325.
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2
Coat a 9 x 2 inch round cake pan with cooking spray.
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3
Line with parchment paper cut to fit into bottom of pan; coat with nonstick spray.
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4
Bring water and sugar for the torte to a boil in a pan to dissolve sugar; remove from heat.
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5
Add butter, 1 bag of chocolate chips, espresso powder, and salt.
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6
Let sit 2 minutes, then stir until smooth.
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7
Whisk in liqueur and almond extract.
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8
Whisk eggs until whites and yolks are mixed, then whisk into chocolate mixture.
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9
Pour batter into prepared cake pan,and place cake pan inside a roasting pan.
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10
Add warm water to roasting pan halfway up the outside of the cake pan.
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11
Bake torte until puffed and soft to the touch, 40 to 45 minutes.
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12
Remove roasting pan from oven, then remove the cake pan to a cooling rack.
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13
Let cool 1 hour.
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14
Run a paring knife around inside of the cake pan; invert onto a platter.
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15
Peel off parchment; cool completely or chill until ready to serve.
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16
Bring to room temperature before serving.
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17
Before serving, heat cream for the ganache in a microwave safe measuring cup in a microwave on high until boiling, 1 to 2 minutes.
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18
Add 3/4 cup chocolate chips and let sit 2 minutes, then stir until smooth.
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19
Cool Ganache 2 to 3 minutes, then spread over top and down the sides of torte.
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20
Sprinkle top with almonds.
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21
Dip a knife into hot water and wipe dry for each slice.
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22
Serve cake with strawberries.
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23
Chill any leftover cake.
