Decadent Chocolate Torte

Yield: 12 servings

2 Tbsp. unsweetened cocoa powder
4 squares (1 oz. each) semi-sweet chocolate
4 squares (1 oz. each) unsweetened chocolate
1/4 cup butter
4 eggs
4 egg whites
1 cup light brown sugar
2 Tbsp. flour
1/2 tsp. salt
1 cup blanched whole almonds, finely ground
1/4 cup water
1/2 tsp. vanilla

Heat oven to 350 degrees. Grease 9" springform pan; sprinkle with cocoa. Melt both
chocolates and butter in top of double boiler over hot water. Beat eggs, egg whites
and sugar in bowl. On low speed, beat in chocolate mixture, flour, salt, nuts, water
and vanilla. Pour into the prepared pan. Bake in preheated 350 degree oven for 40 to
45 minutes or until wooden pick inserted in center comes out with moist crumbs
attached. Cool on wire rack for 10 minutes. Remove sides of pan; cool cake
completely on wire rack. Garnish with whipped cream if desired.
Source: Family Circle




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