Italian Almond and Chocolate Torte created by: Almond Board of California

servings  12
ingredients 6 egg whites
Pinch of salt
1 1/4 cups sugar
Flour
6 egg yolks
zest of 1/2 orange
1 tsp. vanilla extract
1/4 tsp. almond extract
2 3/4 cups ground almonds
1/3 cups sliced almonds
preparation Beat egg whites until foamy. Add pinch of salt. Increase speed of mixer and beat until soft peaks form. Add sugar 1 Tbs. at a time to make meringue. Line bottom of 2 8-inch spring form pans. Butter and dust with flour. Mix egg yolks, zest, extracts and ground almonds to form paste. Thin with 1/3 cup of egg white mixture, then gently fold in the rest of the egg whites. Divide into both pans and garnish one pan with sliced almonds. Bake at 350 degrees, 45 minutes, until toothpick comes out with just a crumb stuck to it. Let cool completely and remove from pan.

Chocolate Filling: Mix 1/2 lb. Chocolate, cut into pieces, 1/2 cup whipping cream and 2 Tbs. sugar. Place in double broiler over hot water until melted. Cool in mixer bowl, then whip until smooth. Spread mixture on the cake layer without the almond garnish. Place other layer on top with almonds exposed and dust with powdered sugar. (On occasion, we will save some of the chocolate filling, and using a paper cone, drizzle chocolate on the top of torte.)

Pool of Chocolate sauce: Mix together 8 oz. cut up chocolate, 2 Tbs. sugar and 1 1/2 cups half and half. Melt in double broiler and mix well.  Serve warm.