CHOCOLATE ALMOND TORTE

By gaster16

Ingredients

• 1 cup whole almonds toasted and divided,
• 2 tablespoons sugar,
• 2 tablespoons vegetable oil
• 3/4 cup butter or margarine
• 1/2 cup whipping cream
• four 4 oz. bittersweet or semisweet chocolate bars finely chopped
• 6 large eggs separated
• 1/3 cup sugar
• 1 cup whipping cream
• 2 tablespoons sugar
• 3 tablespoons almond liqueur
• Garnish toasted sliced almonds

Preparation

Step 1

Butter and flour a 9” springform pan. Line with wax paper, butter paper. Set aside. Process 1/2 cup whole almonds and 2 tablespoons sugar in a food processor until ground. Spoon into a bowl. Set aside. Process remaining 1/2 cup whole almonds and oil in a food processor 3 minutes or until a thick paste forms, stopping often to scrape down sides. Bring butter and whipping cream to a boil in heavy saucepan over medium heat. Remove from heat and whisk in chocolate until smooth. Stir in almond mixtures, cool slightly. Beat egg whites at high speed with mixer until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Beat egg yolks until thick and pale. Gradually add chocolate mixture to yolks, beating until blended. Fold in 1/3 egg whites. Gradually fold in remaining egg whites. Pour batter into prepared pan. Bake at 350 degrees for 35 minutes until almost set. Cool in wire rack. Run a sharp knife around edges to loosen. Remove sides. Cover and chill up to 3 days. Beat cream at medium speed with electric mixer until foamy, gradually add 2 tablespoons sugar, beating until soft peaks form. Stir in liqueur. Serve with torte.