Chocolate Almond Torte with Chocolate Glaze

By Hester

Ingredients

• CAKE
• 8 oz Almonds (whole, blanched, about 1/2 cup toasted)
• 1 cup White Sugar (divided)
• 8 oz Unsweetened Chocolate (chopped)
• 1/2 cup unsalted butter (or margarine)
• 6 Eggs (separated)
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• GLAZE
• 2 Tbsp Khalua (or strong coffee)
• 2 Tbsp Water
• 1 Tbsp Light Corn Syrup
• 6 oz Unsweetened Chocolate (chopped)

Preparation

Step 1

Heat oven to 350F. Spray 9-inch springform pan with cooking spray.

Process almonds and 1/4 cup of the sugar in food processor until almonds are finely ground.

Melt 8 oz. chocolate and butter in medium saucepan over very low heat, stirring frequently until smooth. Cool until warm, not hot.

Beat egg yolks and remaining 3/4 cup sugar in large bowl at medium speed 2 minutes or until pale yellow and thick. Beat in vanilla. At low speed, beat in chocolate mixutre until blended. Beat in ground almonds.

Beat egg whites and salt in another large bowl at medium-high speed until stiff but not dry peaks form. Fold whites into chocolate mixture in three parts;; pour into pan.

Bake 40 - 43 minutes or until top curst is firm when touched and center is moist but not liquid. (don't over bake or it will be dry). Top crust may crack slightly. Place on wire rack; immediately run knife knife around inside of pan to loosen cake from sides. Cool completley in pan. Remove pan sides.

Meanwhile, combine liqueur, water and corn syurup in small bowl. Melt 6 oz. chocolate in medium heatproof bowl set over saucepan of simmerin water (bowl should not touch water),k stirring frequently until melted and smooth. Remove bowl from saucepan; whish in corn syrup mixture. Spread over cake, allowing glaze to drip down sides. Let stand 45 minutes or until set.