TORTE
2 Eggs; separated
1/2 c Sugar
2/3 c Unsalted butter; softened
1/2 c Semisweet chocolate chips;
-melted
1/3 c Flour
1/3 c Almonds; finely chopped
1 16 ounces ca mandarin
-oranges; reserving syrup
GLAZE
3/4 c Semisweet chocolate chips
3 tb 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.
Yields
1 servings
