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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Chocolate-Almond Torte

 Chocolate-Almond Torte


Chocolate-Almond Torte

This Chocolate-Almond Torte is a rich, nutty, and flourless cake with a tender texture, perfect for celebrations or any special occasion. It's naturally gluten-free and pairs beautifully with whipped cream or fresh berries.

Ingredients (Serves 8-10):

  • 6 oz (170g) dark chocolate (60-70% cocoa), chopped
  • 1 cup (100g) almond flour (finely ground almonds)
  • 1/2 cup (115g) unsalted butter, cubed
  • 3/4 cup (150g) granulated sugar, divided
  • 4 large eggs, separated
  • 1 tsp vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.

  2. Melt the Chocolate and Butter:

    • In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.

  3. Prepare the Egg Yolks:

    • In a large bowl, whisk together the egg yolks, half of the sugar (6 tbsp), and vanilla extract until pale and thick. Gradually stir in the melted chocolate mixture. Fold in the almond flour.

  4. Whip the Egg Whites:

    • In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.

  5. Combine the Mixtures:

    • Gently fold the whipped egg whites into the chocolate-almond mixture in three additions, being careful not to deflate the batter.

  6. Bake the Torte:

    • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set and the center is just slightly soft.
    • A toothpick inserted near the edge should come out clean, but the center should have a slight wobble.

  7. Cool and Serve:

    • Let the torte cool completely in the pan. It will sink slightly in the center as it cools. Remove from the pan and transfer to a serving plate. Dust with powdered sugar before serving, if desired.

Tips and Variations:

  • Flavor Enhancements: Add 1 tsp of almond extract or a tablespoon of amaretto for a deeper almond flavor.
  • Topping Ideas: Serve with a dollop of whipped cream, a drizzle of chocolate ganache, or fresh raspberries.
  • Make Ahead: This torte can be made a day in advance. Store it covered at room temperature or in the refrigerator and bring to room temperature before serving.
  • Nut Substitutes: Swap almond flour with hazelnut or pistachio flour for a different nutty profile.

Would you like a pairing suggestion or complementary sauce recipe?

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