This week’s selection comes from Dorie’s current book, Baking with Dorie. We were invited to our friends house for Passover dinner, I usually bring a dessert. This mocha almond torte was a welcome addition to the meal. Dorie’s version uses walnuts but my family does not like walnuts so I substituted for almonds which Dorie says is traditional. The recipe calls for the chocolate bar and almonds to be blitz together in a food processor, a technique I have not done for a torte before. Sugar and egg yolks are whipped together and egg whites are whipped up fluffy then everything is blended together. The cake is baked and cooled. I don’t think that ganache is optional and I am glad that I included it for this dessert, it made the dish seem polished and was enjoyed by all. This dessert was a hit with my friends. I did not like the grittiness of the chopped almonds but my husband did. To see what others thought head over to Tuesdays with Dorie.