1 C all-purpose flour
3/4 C sugar
1/4 C hershey's cocoa ( I know there are all kinds of fancy
cocoa's out there but hershey's perfect)
1 1/2 tsps espresso
3/4 tsp baking soda
1/2 C butter (1 stick , of course unsalted) softened
3/4 C sour cream
1/2 tsp vanilla extract
FUDGE NUT GLAZE (recipe follows)
Heat oven to 350 degrees. Grease 9-inch round baking pan
line bottom with wax or parchment paper. Grease paper, flour paper and pan.
Stir together flour, sugar, cocoa, espresso, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla. beat on low speed of electric mixer until blended. Increase speed to medium, beat 3 min, Spread batter in prepared pan.
Bake 30-35 min, (I check it at 20, so that it doesn't get to "cakey". Cool 10 minutes (I let it cool longer, so that it doesn't crack coming out of the pan) Remove from pan to wire rack. Cool completely. Place torte on serving plate.
FUDGE NUT GLAZE
1/2 C whipping cream
1/4 C sugar
1 T butter
1 1/2 teaspoons lt. corn syrup
1/3 C hershey's special dark or semi-sweet choc chips
3/4 C macadamia nuts ( or any other that you prefer, I love the salted macs because as you know there is something about the salt and sugar!)
1/2 teaspoon vanilla extract
Combine all ingredients except nuts an vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continur to cook, stirring constantly for 5 minutes. Remove from heat. Cool 10 minutes, stir in nuts and vanilla. Pour glaze evenly over top, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. You don't have to refrigerate, I don't usually!
Enjoy, again , I am not a baker, and I can do this quite nicely and easily!