This morning's commute was interesting. As we got out of the car at the train station (we ride PATCO, an electric train that runs over the Ben Franklin bridge into Philadelphia) there were big fat drops falling out of a dark sky. It was very still, the kind of stillness that precedes a storm. We got onto the train and I swore I heard thunder but Peter Kevin said he thought it was a train. Riding toward Phila, there was no doubt about the thunder as the sky got even darker and lightning flashed repeatedly and the rain poured down.

Now, imagine riding through an electrical storm, on an electrical train. Scary? You bet. Pk kept reassuring me that the train was well grounded and there was nothing to worry about. Fortunately, we rode right through the storm and came out the other side so when I got off the train, it was not pouring. It was wet and there were puddles everywhere but I made it into work dry. Something to be thankful for!

And now by popular demand,

Chocolate Almond Torte

(brought to you by Blue Diamond Almonds)

1 cup almonds roasted and finely ground
12 ounces chocolate (the darker the better according to PK)
1/4 c butter
2 Tablespoons flour
1/3 c sugar
6 eggs
1/4 c rum (or brandy) or 1 tsp rum (or brandy) extract


For torte:

Preheat oven to 375 degrees F

Prepare a 9" round cake pan by buttering it and then sprinkling 2 Tablespoons ground almonds on it. I use parchment or waxed paper on the bottom because this has a tendency to stick.

- Melt 9 ounces of chocolate with butter
- Beat eggs with sugar and flavoring until mixed
- Beat in remaining ground almonds and flour
- Add chocolate mixture and mix well

This batter may be very runny, depending on the chocolate you use. I've used Nestle's chocolate chips and it's been runny and then I used other chocolate and it's been thicker.

- Pour the batter into the pan and bake until a knife inserted in the center comes out clean. This has taken as few as 25 minutes and as many as 40 minutes. A lot depends on the chocolate.

Let torte cool in the pan for a few minutes and then put it onto a baking rack upside down. Let it cool completely and then make the glaze.

Glaze

Melt remaining chocolate, 6 Tablespoons sugar and 2 Tablespoons water and 6 Tablespoons rum (or 1/4 tsp rum extract) in a small pan until the mixture coats the back of a spoon. Again, the chocolate will make a huge difference in the texture.

Pour glaze over torte (it's not perfectly smooth because of the almonds on the outside) and spread evenly. The last one I made, I had to spread the glaze because it didn't pour. Usually, it pours and is glossy.

I leave it on the baking rack over a cookie sheet while I glaze it and the extra runs off onto the baking sheet. It's fairly easy to transfer to a platter to serve.

Decorate with almonds or sugars or leave it plain. Pk says this gets better the longer it sits. It's very fudgy and not terribly sweet. Children do not often like it.

And there you have it. It's easy and not too time consuming.

See you tomorrow!