| 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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