Ingredients[]
Chocolate torte[]
Warm chocolate sauce[]
Directions[]
- Heat oven to 375°F.
- Grease bottom of a 9-inch spring-form 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 ¼ cup sugar, beating until stiff but not dry.
- Add about ¼ 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 1⅓ cups of sauce.
- Note: to toast almonds, heat oven to 350°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.