Supreme Chocolate Almond Torte

By tammyjk

Sweet treat. Deep, mellow-tasting Supreme Chocolate Almond Torte a favorite dessert at Hotel Hersey.

Ingredients

• Torte:
• 3/4 cup toasted almonds, finely ground
• 3 eggs
• 1 1/4 cups sugar
• 2 sticks butter, melted
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup Hersey's European Style Cocoa
• 1/3 cup all-purpose flour
• 1/4 up sliced almonds for topping
• Supreme Cocoa Glaze:
• 2 tablespoons butter
• 2 tablespoons Hersey's European Style Cocoa
• 2 tablespoons water
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees. Spread almonds over a cookie sheet and bake 5 to 7 minutes or until light golden brown. Set aside. Line 9-inch round springform pan with foil; spray lightly with nonstick spray. In large mixer bowl, beat eggs, sugar, butter, vanilla and salt until well blended; beat on high speed of electric mixer 3 minutes until smooth and thick, scraping bowl often.

Add cocoa and flour; blend well. Stir in almonds. Spread batter into prepared pan. Bake 30-40 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Carefully peel off foil. Cool completely on wire rack. Place on serving plate. Makes 1 9-inch round cake, serving 10-12 people.

To prepare glaze: In small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with spoon until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency is reached. Spread glaze over top and side of torte; garnish with sliced almonds. Makes about 3/4 cup glaze.