Chocolate Almond Torte

by Maureen Griffin

Servings: 10 servings

INGREDIENTS

1/2 cup butter
1/2 cup sugar
8 eggs
8 egg whites
1/2 lb. pitted dates, finely chopped
1/2 lb. unblanched almonds, finely chopped
5 oz. unsweetened chocolate
1 tbsp. vegetable oil

INSTRUCTIONS

Grease with vegetable oil a 10 spring-form pan and line with greased wax paper chop nuts and dates. Process chocolate in food processor or grate on the large cut of food grater.

In a large bowl cream butter and sugar until light and fluffy. Add egg yolks one at a time. Fold in nuts, dates and chocolate pieces. In another bowl whip the egg whites until they form soft peaks and fold all but 1/2 cup into the butter mixture. Pour into prepared pan. Bake for 40-50 minutes at 375°F. Let cool for 15-20 minutes before turning out. Melt 3 oz. white or dark chocolate and pour over cooled cake and refrigerate for at least two hours. Cut with hot knife Serve with fresh cream and maybe rose petals.

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Tagged: cakes, chocolatetorte, desserts add tags

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