Categories: Cakes - Frosting - Icing

Ingredients

• 2 1/2 cups blanched whole almonds, toasted
• 9 oz. semi-sweet chocolate
• 1/4 cup butter
• 6 eggs, beaten
• 3/4 cup sugar
• 2 Tbsp. flour
• 1/4 cup brandy (or 2 tsp. brandy extract)
• Chocolate Glaze:
• 6 Tbsp. water
• 3 Tbsp. sugar
• 3 oz. semi-sweet chocolate
• 1 Tbsp. brandy (or 1 tsp. brandy extract)

Directions

1. Preheat oven to 350 degrees. In food processor or blender, finely grind 1 cup of the almonds; reserve remaining whole almonds for garnish.

2. Generously butter a 9 inch cake pan; sprinkle sides and bottom with 2 Tbsp. of the ground almonds; set aside.

3. Melt chocolate and butter in top of double boiler over simmering water.

4. In large bowl, beat eggs with sugar. Beat in chocolate mixture. Beat in flour, remaining ground almonds and brandy. Pour into prepared pan.

5. Bake about 25 minutes, or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Invert torte onto wire rack; remove pan. Cool completely.

6. Meanwhile, prepare Chocolate Glaze. Pour glaze over torte, spreading over top and sides with spatula. Transfer torte to serving plate. Allow glaze to set.

7. Arrange whole almonds, points towards center, in circle, around outer edge. Working towards center, repeat circles, overlapping almonds slightly.

Email to a friend | Print this recipe | Back