One-Bowl Queen Of Sheba Torte

1. 1

   Position a rack in the lower third of the oven. Preheat the oven to 375u00b0 F (adjust temperature for a convection oven according to instructions with your oven). Grease an 8x3-inch pan with a removable bottom (or springform).

2. 2

   Place the chocolate in a large stainless-steel bowl and set it in an even wider skillet of barely simmering water. Stir occasionally until the chocolate is nearly melted-a few pieces should remain. Remove the bowl from the water bath and stir until the chocolate is completely melted and smooth: it should be warm to the touch, not hot.

3. 3

   Add the butter chunks, sugar, brandy (if using), almond extract, and salt, and beat with a hand-held electric mixer at medium speed until the butter pieces are completely melted and the mixture thickens and lightens slightly in color. Beat in the eggs one by one, then beat at high speed for a minute or two, or until the batter is fluffy and lightened in color. Add the almond meal and flour and mix until blended.

4. 4

   Scrape the batter into the prepared pan and spread it level. Bake for 30-35 minutes, or until a toothpick inserted about 1 1/2 inch from the sides of the pan comes out clean; the center will still be a little gooey.

5. 5

   Set the pan on a rack. Slide a small metal spatula or knife blade around the sides of the cake to separate it from the pan, and so the thin crust that may have formed on top will sink (slightly) with the cake, as it cools. Once cool, the torte may be kept at room temperature, covered or placed in an airtight container, for at least 3 days.

6. 6

   To serve, remove the pan sides and transfer the cake, to a platter. Sift a little powder sugar over the top to highlight the crackled surface. Serve slices with a dollop of whipped cream or pass a bowl of cream separately.

* Per serving · 4 servings · Values may vary.