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Ingredients
- TORTE
- 2 x Large 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 minced
- 1 x 16 ounces ca mandarin oranges, reserving syrup GLAZE
- 3/4 c. Semisweet chocolate chips
- 3 Tbsp. Reserved mandarin orange syrup
Directions
- 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; till soft peaks form
- (1-2 minutes.); set aside. In large mixing bowl combine egg yolks, sugar, butter & chocolate. Beat at medium speed, scraping bowl often, till light & fluffy (1-2 minutes.). In small bowl stir flour & almonds together.
- Alternately fold flour mix & egg whites into chocolate mix. Spread into prepared pan. Arrange orange segments across the top of the batter, reserving 5-6 for garnishing. Bake for 35-45 min or possibly till test done with a toothpick. Cold 5 min, remove from pan by lifting foil. Cover; chill till completely cooled (2-3 hrs). Remove foil; place on serving plate. In a saucepan, combine glaze ingredients. Cook over low heat, stirring constantly, till chips heat (4-5 minutes.) Dip reserved orange segments halfway into glaze. Place on wax paper; chill till set.
- Spread glaze over top & sides of cooled torte. Chill 30 min or possibly till glaze sets. Just before serving garnish with dipped orange segments.
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