|⅔ cup||Unsalted butter; softened|
|½ cup||Semisweet chocolate chips; melted|
|⅓ cup||Almonds; finely chopped|
|1||16 ounces ca mandarin oranges; reserving syrup|
|¾ cup||Semisweet chocolate chips|
|3 tablespoons||Reserved mandarin orange syrup|
Heat oven to 350'F. Grease 9" round cake pan. Line with aluminum foil leaving excess foil over edges; grease foil. Set aside. In small mixer bowl beat egg whites at high speed, scraping bowl often; until soft peaks form (1-2 min.); set aside. In large mixing bowl combine egg yolks, sugar, butter & chocolate. Beat at medium speed, scraping bowl often, until light & fluffy (1-2 min.). In small bowl stir flour & almonds together.
Alternately fold flour mixture & egg whites into chocolate mixture. Spread into prepared pan. Arrange orange segments across the top of the batter, reserving 5-6 for garnishing. Bake for 35-45 minutes or until test done with a toothpick. Cool 5 minutes, remove from pan by lifting foil. Cover; refrigerate until completely cooled (2-3 hours). Remove foil; place on serving plate. In a saucepan, combine glaze ingredients. Cook over low heat, stirring constantly, until chips melt (4-5 min.) Dip reserved orange segments halfway into glaze. Place on wax paper; refrigerate until set.
Spread glaze over top & sides of cooled torte. Refrigerate 30 minutes or until glaze sets. Just before serving garnish with dipped orange segments.
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