Chocolate Skillet Torte

Preheat oven to 350 degrees. Line a 10 inch iron skillet with aluminum foil, allowing extra foil to hang over edges. This will be used later for removing torte from skillet.

Cream together the butter, 3/4 c. sugar, brown sugar, and cocoa. Add eggs and beat well.

Gradually add flour and then add almond extract, mixing well. Pour into foil-lined skillet. Sprinkle almonds over top of batter and then sprinkle the 1 tablespoon sugar over the top. Bake for 30 to 35 minutes or until toothpick comes out clean when inserted into center of torte.

Do not overbake. This should have the texture of a brownie. Remove from oven and then remove torte from skillet, using the foil. Do not remove the foil while torte is still warm. Melt the vanilla chips with 1 tsp. shortening. Drizzle over torte. Melt the chocolate chips with 1 tsp. shortening and drizzle over torte. When cool, remove foil carefully and plate.