-CHOCOLATE TORTE-
1 c Sliced almonds, toasted
1 tb PLUS 1 cup granulated sugar
3/4 c Butter (1 1/2 sticks)
1/2 c Cocoa
5 lg Eggs, separated
1/8 ts Salt
-WARM CHOCOLATE SAUCE-
1/3 c Packed Lt. Brown Sugar
2 tb Cocoa
1 ts Potato starch
3/4 c Evaporated milk
1/4 c Butter (1/2 stick)
Heat oven to 375 degrees F. Grease bottom of a 9-inch springform pan;
line bottom with foil. Place cooled almonds in bowl of food processor
with 1 tablespoon of the sugar; process until finely ground.
In small sauce pan, melt butter; cool slightly. Stir in cocoa; cool.
Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar,
beating until stiff but not dry. Add about 1/4 of the beaten egg
whites to chocolate mixture; stir until well blended. Gradually fold
remaining egg whites into chocolate, Pour into prepared pan.
Bake for 40-45 minutes or until set. Cool 10 minutes in pan on wire
rack.
Unmold and carefully peel off foil. Cool completely.
Serve garnished with fresh raspberries and Warm Chocolate Sauce.
WARM CHOCOLATE SAUCE: In small saucepan, stir together sugar, cocoa
and potato starch. Gradually stir in evaporated milk. Cool over
medium heat, stirring constantly, until mixture thickens.
Add butter; stir until melted. Cool slightly.
Makes about 1 1/3 cups of sauce.
Note: To toast almonds, heat oven to 350 degrees F. Place almonds in a
single layer on baking sheet or in a shallow baking pan.
Bake 7-8 minutes, stirring occasionally, until light brown. Cool
completely.
From the recipe files of suzy@gannett.infi.net
Yields
12 Servings