KALI'S CHOCOLATE TORTE WITH BERRIES
½ CUP TOASTED ALMONDS, FINELY CHOPPED
3 TBLSP UNSWEETENED COCOA POWDER
1/3 CUP BUTTER
½ CUP SUGAR
2 TBLSP BROWN SUGAR
2 EGGS
½ TSP VANILLA
¼ CUP CHOPPED FRESH STRAWBERRIES
¼ CUP STRAWBERRY PRESERVES
2 TBLSP HEAVY CREAM
3 OUNCES SEMI-SWEET CHOCOLATE CHIPS
STRAWBERRIES FOR GARNISH
COMBINE THE ALMONDS AND COCOA POWDER IN A SMALL BOWL. CREAM BUTTER AND SUGARS IN A BOWL UNTIL FLUFFY. BEAT IN THE EGGS AND VANILLA. FOLD IN THE ALMOND MIXTURE, THEN THE FRESH STRAWBERRIES.
SPOON MIXTURE INTO A GREASED 8-INCH SPRINGFORM PAN. BAKE AT 350 DEGREES FOR 35-40 MINUTES OR UNTIL CAKE TESTS DONE. COOL COMPLETELY. REMOVE FROM THE PAN. SPREAD WITH THE STRAWBERRY PRESERVES.
BRING CREAM TO A BOIL IN A SMALL SAUCEPAN. REMOVE FROM HEAT AND ADD CHOCOLATE CHIPS. STIR UNTIL SMOOTH. COOL FOR 5 MINUTES. POUR OVER TOP OF TORTE (LET DRIZZLE DOWN SIDES). GARNISH WITH FRESH STRAWBERRIES IF DESIRED.
MAKES 6-8 SERVINGS.
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