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Chocolate Torte w/Warm Chocolate Sauce (D, KLP, TNT)
Source: Hershey's Kitchen
Serves: 12

1 cup sliced or slivered almonds, toasted*
1 tablespoon plus 1 cup sugar, divided
3/4 cup butter
1/2 cup cocoa powder
5 eggs, separated
1/8 teaspoon salt

Warm Chocolate Sauce:
1/3 cup packed light brown sugar
2 tablespoons cocoa powder
1 teaspoon potato starch
3/4 cup evaporated milk
1/4 cup butter

Heat oven to 375°F. Grease bottom of 9" springform pan; line bottom with foil.

Place cooled almonds in bowl of food processor with 1 tablespoon sugar; process until finely ground.

Melt butter in small saucepan; cool slightly. Stir in cocoa; cool.

Beat egg yolks with 3/4 cup sugar in large bowl until pale yellow. Add chocolate mixture and salt; mix well. Stir in almonds.

Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Add about 1/4 beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan.

Bake 40-45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and carefully peel off foil. Cool completely. Serve with Warm Chocolate Sauce.

Warm Chocolate Sauce:
Stir together sugar, cocoa and potato starch in small saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens. Add butter; stir until melted. Cool slightly. About 1-1/3 cups sauce.

*To toast almonds: Heat oven to 350°F. Place almonds in single layer on baking sheet or in shallow baking pan. Bake 7-8 minutes, stirring occasionally, until light brown. Cool completely.

Poster's Notes:
Here's a very good Pesach recipe from Hershey's. It's even better if you use vanilla sugar instead of plain sugar. Just put a vanilla bean into some sugar for a few days; it flavors the sugar. Vanilla sugar rounds out the flavor in chocolate recipes.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A