Nuts About Chocolate Torte
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Better recipes, better meals.
This nutty chocolate torte is topped with both a chocolate almond sauce and an amaretto cream.
Place a 13x9-inch pan filled with water on center rack of oven. Heat oven to 350 degrees. Butter a 9-inch springform pan and wrap foil around bottom and halfway up sides of pan. Pour melted butter into pan, swirling to coat bottom. Sprinkle in the brown sugar evenly, then the crumbled almond paste. Drizzle in the honey to within 1-inch of sides of pan. Sprinkle the almonds evenly in the pan. Combine brownie mix, oil, whipping cream, eggs and vanilla in large bowl; beat 50 strokes with wooden spoon until well combined. Spoon batter into pan and spread evenly. Place pan on center rack of oven next to pan of water. Bake at 350 degrees for 45-55 minutes or until toothpick inserted in center comes out clean. Remove pan of water from oven and discard water. Remove torte from oven and immediately run knife around sides of pan to loosen; remove sides of pan. Invert torte onto serving platter. Scrape any excess nuts in pan onto torte. Cool 1 to 2 hours or until completely cooled. In small saucepan stir remaining 1/2 cup whipping cream and honey over high heat until mixture boils. Remove from heat. Add chocolate chips and whisk until melted. Whisk in almond extract until well blended. Let stand while preparing amaretto cream. In medium bowl, beat 1 cup whipping cream, powdered sugar and Amaretto on medium speed with electric mixer just until stiff peaks form.
To serve, drizzle 1/2 Tablespoon of the chocolate-almond sauce on individual dessert plates. Cut torte into wedges and place on plates. Spoon 1 Tablespoon of sauce over each wedge and top with amaretto cream. Refrigerate any leftover sauce and cream.
Notes:
Submitted By: Laura Majchrzak
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