Feast day torte for a feast day

For dinner this past Christmas day, and then again for the New Year, we made a Feast Days Piñon Torte from Lois Ellen Frank's Food of the Southwest Indian Nations cookbook--it's fantastic!

This is the first one, inverted on a cutting board for serving, decorated with powdered sugar on half of it:

We found it was good with 8 ounces unsweetened chocolate (that's two bars of the kind we buy), 1 cup of agave syrup (instead of sugar), and 5 tablespoons of cornmeal.