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Chocolate Almond Torte




Source of Recipe


Internet


List of Ingredients




1 tsp instant coffee granules
2 T hot water
4 oz semisweet chocolate melted
3 eggs separated
1/2 c butter
3/4 c sugar
2 oz almond paste, crumbled
1/2 c flour
unsweetened cocoa

Recipe



Dissolve coffee in hot water; stir in melted chocolate.

In another bowl beat egg whites just until stiff, moist peaks form.

In third bowl cream butter and sugar. Beat in almond paste, egg yolks, melted chocolate mixture and flour. Fold in beaten egg whites, about a third at a time, just until blended.

Spread in a greased and cocoa dusted 8" round cake pan. Bake 350° for 30 minutes or until lightly browned (do not overbake)

Let cake cool in pan for 10 minutes. Spread glaze over top and sides. Let stand until glaze hardens, 10 - 15 minutes in refrigerator.
Chocolate Glaze


In top of double boiler combine 4 oz. semisweet chocolate and 1 Tbsp. butter. Stir over barely simmering water just until melted. Remove from heat and let cool, stirring occasionally, until slightly thickened.