Mandarin chocolate torte

Yield: 1 servings

Measure Ingredient
2 \N Eggs; separated
½ cup Sugar
⅔ cup Unsalted butter; softened
½ cup Semisweet chocolate chips; melted
⅓ cup Flour
⅓ cup Almonds; finely chopped
1 \N 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.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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