Mexican Chocolate Torte (from the Book Club Lovers Cookbook)

Ingredients

For the torte

1 cup whole almonds with skins, chopped

1/3 cup firmly packed brown sugar

1 tablespoon ground cinnamon

3/4 teaspoon salt

5 ounces good quality bittersweet chocolate (I used chips like used in chocolate chip cookies)

5 eggs, separated

1 tsp vanilla extract

1/3 cup granulated sugar

Picture courtesy of Joy of Baking.com

For the glaze

4 ounces fine quality bittersweet chocolate (I used as above)

2 tablespoons unsalted butter

2 tablespoons heavy cream

1 tablespoon light corn syrup (I used honey)

For the icing (I didn't do this)

1/3 cup confectioner's sugar

1 1/2 teaspoons milk

The Torte

1. Pre-heat oven to 350 degrees F

2. To make the torte: Spread the almonds in a single layer in a shallow baking pan and toast, tossing every 3-4 minutes, until the nut meat is a light golden brown (about 10-15 minutes in all). Remove from oven and allow to cool completely.

3. Lower oven temperature to 325 degrees F. Butter an 8 1/2 inch springform pan and line the bottom with a round of parchment paper. Butter the paper and dust the pan with flour, knocking out the excess. (I just greased a regular cake pan and left the torte in there)

4. In a food processor, blend together the almonds, brown sugar, cinnamon and salt until the almonds are finely ground (I suggest doing this in batches and then adding a very small amount water or milk, because otherwise this mix clogs up the blending mechanism since its so dry). Add the chocolate and blend until finely ground. Add the egg yolks and vanilla and blend until combined well. The mixture will be thick. Transfer to a bowl and set aside.

5. Place the egg whites and a pinch of salt in a mixing bowl and beat with an electric mixer until soft peaks form. Gradually beat in the granulated sugar until the meringue just hold stiff peaks.

6. Fold about 1/3 of the meringue into the chocolate mixture, and then in batches. Pour the batter into the pan, smooth the top, and bake 45-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool.

The Glaze

1. In a metal bowl set over barely simmering water, combine the chocolate, butter, cream and corn syrup (honey).

2. Stir until smooth, and let the glaze cool until its just lukewarm.

3. Pour the glaze over the torte, and smooth with a spatula. Decorate as you like (I used almonds).

4. Allow the glaze to cool.

The Icing (Optional)

1. Whisk together the confectioner's (powder) sugar and 1 tsp of the milk in a small mixing bowl. Add just enough of the remaining milk, drop by drop, to form a thick icing.

2. Transfer to a pastry bag with a 1/8 inch plain tip and decorate your torte.

To serve

I set the oven to 275 degrees F and leave the torte in it for about 10 minutes. It melts the glaze and warms it a little. Yummy!