Almond Chocolate Torte with Raspberry Sauce
- 2-1/2 cups Blue Diamond® Whole Natural Almonds,blanched, toasted, divided
- 9 ounces semi-sweet chocolate
- 1/4 cup butter
- 6 eggs, beaten
- 3/4 cup sugar
- 2 tablespoons flour
- 1/4 cup brandy (or 2 teaspoons brandy extract)
- Chocolate Glaze
- 6 tablespoons water
- 3 tablespoons sugarv
- 3 ounces semi-sweet chocolate
- 1 tablespoon brandy (or 1 teaspoon brandy extract)
- 2 packages (10 ounces each) frozen raspberries, thawed
In a food processor or blender, finely grind 1 cup of almonds. Generously grease a 9-inch round cake pan; sprinkle sides and bottom with 2 tablespoons ground almonds; reserve. Melt chocolate and butter in top of double boiler over simmering water. In a large bowl, beat eggs with sugar. Beat in chocolate mixture. Beat in flour, remaining ground almonds, and brandy. Pour into prepared pan. Bake at 350°F for about 25 minutes or until a toothpick inserted in the center comes out almost clean. Cool 10 minutes. Invert torte onto a wire rack; remove pan. Cool completely. Meanwhile, prepare Chocolate Glaze. In a small saucepan, simmer water and sugar together until sugar dissolves. Add chocolate and brandy. Simmer a few minutes until chocolate melts and glaze coats back of spoon. Pour glaze over torte, spreading over top and sides with a spatula. Transfer torte to serving plate. Allow glaze to set. Meanwhile, prepareRaspberry Sauce. Purée raspberries and strain through fine sieve. Add sugar to taste. To garnish torte, arrange remaining 1-1/2 cupswhole almonds, points toward center, in a circle around the outer edge.Working towards center, repeat circles, overlapping almonds slightly.To serve, pour small amount of raspberry sauce on each plate and topwith a slice of torte.
Makes 10 to 12 servings.