Almond Chocolate Torte With Raspberry Sauce
|Blanched almonds||2 1⁄2 Cup (40 tbs) (Toasted)|
|Semisweet chocolate square||9 Ounce (9 X 1 Ounce Squares)|
|Butter||1⁄4 Cup (4 tbs)|
|Eggs||6 , beaten|
|Sugar||3⁄4 Cup (12 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Fudge glaze||1 Cup (16 tbs)|
|Raspberry sauce||1 Cup (16 tbs)|
In food processor or blender, process 1 cup almonds until finely ground.
Generously grease 9-inch round cake pan; sprinkle with 2 tablespoons ground almonds.
In top of double boiler, melt chocolate and butter over simmering water, blending thoroughly; cool slightly.
In large bowl, beat eggs and sugar.
Gradually beat in chocolate mixture.
Add flour, remaining ground almonds and brandy; mix well.
Pour batter into prepared pan
Bake in preheated 350°F oven 25 minutes or until toothpick inserted in center comes out almost clean.
Let cool in pan on wire rack 10 minutes.
Loosen edge; remove from pan.
Cool completely on wire rack.
Prepare Fudge Glaze.
Place torte on wire rack over sheet of waxed paper.
Pour Fudge Glaze over torte, spreading over top and sides with spatula.
Carefully transfer torte to serving plate; let glaze set.
Prepare Raspberry Sauce; set aside.
Arrange remaining 1 1/2 cups whole almonds, points toward center, in circle around outer edge of torte.
Working towards center, repeat circles, overlapping almonds slightly.
To serve, pour small amount of Raspberry Sauce on each serving plate; top with slice of torte.