Decadent Chocolate Almond Torte

This dessert is ideal to prepare the night before, refrigerate
and serve once the meal is completed. Top the flourless torte
with whipped cream and fresh raspberries for the perfect
finishing touch.

Prep: 25 min - Cook: 30 min

6 ounces bittersweet or semi-sweet chocolate, broken into small pieces
2/3 cup butter
1/4 teaspoon McCormick® Pure Almond Extract
5 large eggs
2/3 cup sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Ground Nutmeg
1/2 cup slivered almonds, coarsely chopped
canned whipped cream topping, (optional)
fresh raspberries, (optional)

1. Position a rack in the center of the oven and preheat to
350°F. Butter a 9-inch round cake pan. Cut a 9-inch diameter
circle out of wax paper. Place in bottom of buttered pan.

2. Melt chocolate and butter over low heat until just melted
and smooth or, in a small microwave-safe bowl, microwave on
high 1 minute. Then stir and microwave again for 30 seconds
or until melted. Stir in almond extract.

3. In a large bowl, combine eggs, sugar, vanilla and nutmeg.
Using an electric mixer, beat on high speed for 8 minutes.
Gently stir in melted chocolate mixture and slivered almonds.
Pour into cake pan. Bake 25 to 30 minutes or until a toothpick
inserted in center comes out mostly clean. Cool cake in pan
for 2 hours (cake will fall in center slightly during cooling).

4. Use a knife to loosen sides of cake from pan. Invert a
serving plate over cake pan and flip over; lift pan off cake.
Remove wax paper from cake. Serve, or cover and refrigerate
overnight. If desired, garnish with whipped cream just before
serving and top with fresh raspberries.

Makes 8 servings

Nutritional Info Per Serving: Calories 418, Fat 30 g,
Cholesterol 176 mg, Sodium 204 mg, Carbohydrates 30 g,
Protein 7 g

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick, Inc.