Categories: Cakes - Frosting - Icing
Ingredients
- 2 1/2 cups blanched whole almonds, toasted
- 9 oz. semi-sweet chocolate
- 1/4 cup butter
- 6 eggs, beaten
- 3/4 cup sugar
- 2 Tbsp. flour
- 1/4 cup brandy (or 2 tsp. brandy extract)
- Chocolate Glaze:
- 6 Tbsp. water
- 3 Tbsp. sugar
- 3 oz. semi-sweet chocolate
- 1 Tbsp. brandy (or 1 tsp. brandy extract)
Directions
-
Preheat oven to 350 degrees. In food processor or blender, finely grind 1 cup of the almonds; reserve remaining whole almonds for garnish.
-
Generously butter a 9 inch cake pan; sprinkle sides and bottom with 2 Tbsp. of the ground almonds; set aside.
-
Melt chocolate and butter in top of double boiler over simmering water.
-
In large bowl, beat eggs with sugar. Beat in chocolate mixture. Beat in flour, remaining ground almonds and brandy. Pour into prepared pan.
-
Bake about 25 minutes, or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Invert torte onto wire rack; remove pan. Cool completely.
-
Meanwhile, prepare Chocolate Glaze. Pour glaze over torte, spreading over top and sides with spatula. Transfer torte to serving plate. Allow glaze to set.
-
Arrange whole almonds, points towards center, in circle, around outer edge. Working towards center, repeat circles, overlapping almonds slightly.