Name: Mandarin Chocolate Torte
Ingredients: TORTE; 2 Eggs; separated; 1/2 c Sugar; 2/3 c Unsalted butter; softened; 1/2 c Semisweet chocolate chips; melted; 1/3 c Flour; 1/3 c Almonds; finely chopped; 1 16 ounces ca mandarin oranges; reserving syrup; GLAZE; 3/4 c Semisweet chocolate chips; 3 tb Reserved mandarin orange syrup

Heaven excludes nothing more directly than sin; whether original and of nature, or actual and of behavior. For there enters nothing that defiles, nor that works abomination, nor that makes a lie. When they are there, the saints are saints indeed. He that will wash them with His heart-blood, rather than suffer them to enter unclean, will now perfectly see to that; He who has undertaken to present them to His Father, “not having spot or wrinkle or any such thing, but perfectly holy, and without blemish,” will now most certainly perform His undertaking.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs		Choco5	1	servings

INGREDIENTS

		TORTE
2		Eggs; separated
1/2	c	Sugar
2/3	c	Unsalted butter; softened
1/2	c	Semisweet chocolate chips; melted
1/3	c	Flour
1/3	c	Almonds; finely chopped
1		16 ounces ca mandarin oranges; reserving syrup
		GLAZE
3/4	c	Semisweet chocolate chips
3	tb	Reserved mandarin orange syrup

INSTRUCTIONS

Heat oven to 350'F. Grease 9" round cake pan. Line with aluminum foil
leaving excess foil over edges; grease foil. Set aside. In small mixer bowl
beat egg whites at high speed, scraping bowl often; until soft peaks form
(1-2 min.); set aside. In large mixing bowl combine egg yolks, sugar,
butter & chocolate. Beat at medium speed, scraping bowl often, until light
& fluffy (1-2 min.). In small bowl stir flour & almonds together.
Alternately fold flour mixture & egg whites into chocolate mixture. Spread
into prepared pan. Arrange orange segments across the top of the batter,
reserving 5-6 for garnishing. Bake for 35-45 minutes or until test done
with a toothpick. Cool 5 minutes, remove from pan by lifting foil. Cover;
refrigerate until completely cooled (2-3 hours). Remove foil; place on
serving plate. In a saucepan, combine glaze ingredients. Cook over low
heat, stirring constantly, until chips melt (4-5 min.) Dip reserved orange
segments halfway into glaze. Place on wax paper; refrigerate until set.
Spread glaze over top & sides of cooled torte. Refrigerate 30 minutes or
until glaze sets. Just before serving garnish with dipped orange segments.
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