BERRY-TOPPED CHOCOLATE TORTE

By jarren

Ingredients

• 2/3 cup ground almonds
• 3 tbsp flour
• Pinch of salt
• 3/4 cup butter
• 1/3 cup cocoa powder
• 1/2 cup sugar
• 3 eggs, separated
• 1/2 cup sugar
• 3 tbsp Grand Marnier liqueur
• 1 cup whipping cream
• 1 tbsp Grand Marnier liqueur
• 2 cups raspberries
• Chocolate shavings (Bernard Callebaut)

Details

Servings 8

Preparation

Step 1

Grease a 9" spring-form pan and line with parchment paper. In small bowl, combine almonds, flour and salt. Set aside.

Melt butter in saucepan and stir in cocoa and sugar.

In large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.

In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375F for 25 to 30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edge of torte and remove sides of springform pan.

Torte will fall in middle (don't worry - you can fill it with whipped cream!).

Drizzle 3 tbsp Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in refrigerator for 2 days.

Whip cream and fold in Grand Marnier. Spread on torte and decorate with raspberries and chocolate shavings.