Decadent chocolate torte

Yield: 12 servings

Measure Ingredient
2 tablespoons Unsweetened Cocoa Powder
4 \N Squares (1 oz ea.) semisweet
\N \N Chocolate
4 \N Squares unsweetened
\N \N Chocolate (1 oz ea)
¼ cup Butter
4 larges Eggs
4 \N Egg whites
1 cup Packed Light Brown sugar
2 tablespoons All Purpose Flour
½ teaspoon Salt
1 cup Blanched whole almonds,
\N \N Finely ground
¼ cup Water
½ teaspoon Vanilla

Heat oven to 350 degrees. Grease 9-inch springform pan; sprinkle with cocoa.

Melt both chocolates and butter in top of double boiler over hot water. Beat eggs, egg whites and sugar in bowl. On low speed, beat in chocolate mixture, flour, salt, nuts, water and vanilla. Pour into the prepared pan. Bake in preheated oven for 40 to 45 minutes or until wooden toothpick inserted in center comes out with moist crumbs attached. Cool on wire rack for 10 minutes. Remove sides of pan; cool cake completely on wire rack. Garnish with whipped cream if desired.

Exchanges: ¼ starch/bread, ½ meat, 1 fruit, 3⅘ fat.

Typed & posted by Anne Marie Chiappetta - December, 1995.

Submitted By ANNE MARIE CHIAPPETTA On 12-09-95

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