Dessert Recipe: Flourless Almond Chocolate Torte

Chocolate Almond Torte

Ingredients
1 cup whole toasted almonds
2 tablespoons sugar
2 tablespoons vegetable oil
3/4 cup butter
1/2 cup whipping cream
4 (4-ounce) bittersweet bars, finely chopped
6 large eggs, separated
1/3 cup sugar
1 cup whipping cream
2 tablespoons sugar
3 tablespoons Frangelico
Toasted sliced almonds for garnish

Butter and flour a 9-inch springform pan. Line with wax paper; butter paper.

Blend 1/2 cup whole almonds and 2 tablespoons sugar in a food processor until ground. Put in bowl and set aside

Blend remaining 1/2 cup whole almonds and oil in a food processor 3 minutes or until a thick paste forms.

Bring butter and whipping cream to a boil in a heavy saucepan over medium heat. Remove from heat, and whisk in chocolate until smooth. Stir in almond mixtures; cool slightly.

Beat egg whites at high speed with an electric mixer until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.

Beat egg yolks until thick and pale. Gradually add chocolate mixture to yolks, beating until blended. Fold in one-third of egg whites. Gradually fold in remaining egg whites. Pour batter into prepared pan.

Bake at 350° for 35 minutes or until almost set. Cool on a wire rack. Run a sharp knife around edges to loosen. Remove sides of pan. Cover and chill up to 3 days.

Beat cream at medium speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Stir in liqueur. Serve with torte.