The torte is good plain, but could be dressed up with a side of berries or a dollop of whipped cream, if you choose to dress it up a bit more.

Bittersweet Mexican Chocolate Torte
5-oz bittersweet chocolate (65%), coarsely chopped
3/4 cup butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/3 cup all purpose flour
1 tsp ground cinnamon
1/4 tsp ground cayenne pepper
1/4 tsp salt
1/2 cup pecans, toasted and finely chopped
1/4 cup chocolate chips or chopped chocolate (dark or milk)
2 tbsp cocoa powder
1 tsp ground cinnamon
Preheat oven to 350F. Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the top of the paper, too.

In a small, microwave-safe bowl, melt together chocolate and butter. Heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. Cool for 5-8 minutes.

Pour butter mixture into a large mixing bowl and add chocolate. Whisk in the eggs one at a time, followed by the vanilla extract. Stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.

Pour into prepared pan.

Bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. Cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. Remove parchment paper and cool completely.
Before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. Sift over the top of the torte.
Serves 10-12.

Bittersweet Mexican Chocolate Torte | Baking Bites