RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Chocolate Torte w/Warm Chocolate Sauce - dairy
1 cup sliced or slivered almonds, toasted 1 Tablespoon plus 1 cup sugar, divided 3/4 cup (1 1/2 sticks) unsalted butter or margarine 1/2 cup cocoa 5 eggs, separated 1/8 teaspoon salt additional butter or margarine for preparing pan Warm Chocolate Sauce (see recipe below) Heat oven to 375 degrees. Grease bottom of 9-inch spring form pan; line bottom with foil. Place almonds in bowl of food processor with 1 tablespoon sugar; process until finely ground. In small saucepan, melt butter or margarine; cool slightly. Stir in cocoa; cool. Beat egg yolks with 3/4 cup sugar in large bowl until pale yellow. Add chocolate mixture and salt; mix well. Stir in almonds. Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Add about one-fourth of the beaten egg whites to the chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan. Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and carefully peel off foil. Cool completely. Serve with Warm Chocolate Sauce. Garnish as desired. Makes about 12 servings. Warm Chocolate Sauce 1/3 cup packed light brown sugar 2 Tablespoons cocoa 1 teaspoon potato starch 3/4 cup evaporated milk 1/4 cup (1/2 stick) unsalted butter or margarine In small saucepan, stir together sugar, cocoa and potato starch. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens. Add butter or margarine; stir until melted. Cool slightly. Makes about 1 1/3 cups sauce. Source: "Have A Sweet Passover Meal" Lorrie Guttman TALLAHASSEE DEMOCRAT (on-line edition), 4/17/97
