This torte is a cross between a brownie and a chocolate cake that is topped with a crème brûlée–style crackled sugar crust. It’s wonderfully decadent. The ground peanuts and peanut flour really give the chocolate a warmth and nuttiness that is at once alluring, comforting, and really delicious. It’s an “almost” flourless chocolate cake because it includes a slice of several-day-old bread in the batter. This addition can easily be eliminated for those with gluten sensitivities or if making this cake for Passover, when only flourless dishes can grace the table. You can vary this cake by using almonds or walnuts in place of the peanuts if you like, but we like that certain bit of country charm they seem to bring to the table, even though the cake looks as chic as can be.
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Peanut flour can be ordered online from Byrd Mill Company.
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