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Chocolate-Almond Torte

Desserts
Serves8
Prep0:30
Baking time0:40
Total1:30
Candy, Jams & Desserts

Ingredients

Directions

1.

COMBINE butter and chocolate in a one-quart liquid measuring cup; MICROWAVE at high one minute or until melted, STIRRING once; LET stand 15 minutes.

2.

PRESS crushed shortbread cookies evenly into bottom of a greased and floured eight-inch springform pan.

3.

PROCESS almonds, vanilla wafers, and granulated sugar in a food processor until finely ground, stopping once to SCRAPE down sides.

4.

TRANSFER wafer mix to a mixing bowl; ADD eggs, one at a time, STIRRING until just blended after each addition.

5.

STIR in chocolate mixture and almond extract; POUR into prepared crust in springform pan.

6.

BAKE at 325 F for 40 minutes or until set; COOL completely.

7.

REMOVE sides from pan and sprinkle with one tablespoon of confectioner's sugar.

8.

BEAT whipping cream and remaining two tablespoons confectioner's sugar with an electric mixer until soft peaks form; SERVE with torte; GARNISH if desired (see serving note).

Garnish ideas: chocolate curls and fresh mint sprigs. For chocolate curls, gently warm the back surface of a chocolate bar, then scrape at a 45 degree angle using a vegetable peeler. Place a couple of curls on torte, place mint sprig topped with whipped cream and another curl on side.

*NOTE: Use Keebler's Fudge Stripes (Fudge Covered Shortbread Cookies from the FudgeShoppe).

From Southern Living Quick and Easy Cookbook

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 586 Calories; 40g Fat (59.1% calories from fat); 7g Protein; 55g Carbohydrate; 2g Dietary Fiber; 178mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 3 1/2 Other Carbohydrates.