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Top this flourless chocolate torte with whipped cream and fresh raspberries for the perfect finishing touch when entertaining.
6 ounces bittersweet baking chocolate, coarsely chopped
2/3 cup butter
1/4 teaspoon McCormick® Pure Almond Extract
2/3 cup sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick Gourmet™ Nutmeg, Ground
1/2 cup slivered almonds, coarsely chopped
Preheat oven to 350°F. Butter 9-inch round cake pan. Line bottom of pan with wax paper.
Place chocolate and butter in medium microwaveable bowl. Microwave on HIGH 1 1/2 minutes, stirring after 30 seconds. Add almond extract; stir until chocolate is completely melted and smooth.
Beat eggs, sugar, vanilla and nutmeg in large bowl with electric mixer on high speed 8 minutes. Gently stir in melted chocolate and slivered almonds. Pour into prepared pan.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out mostly clean. Cool cake in pan on wire rack for 2 hours. (Cake will fall in center slightly during cooling.
Use a knife to loosen sides of cake from pan. Invert onto serving plate; remove wax paper from cake. Serve, or cover and refrigerate overnight.
Serving Suggestion: Serve with whipped cream and fresh raspberries.
(Amount per serving)
This torte is delicious!!!!!
However, it needs to be baked in a 9-inch pan that is at least 2 inches high; otherwise, it spills over the sides when it rises, and eventually breaks off and drops to the bottom of the oven. It's too good to lose any of it!
Follow the directions as given in the recipe. I baked mine for 29 minutes, and removed it from the oven because the top looked very well done, even though it still jiggled in the center. It cooled to perfection!
I covered it with Chantilly cream and decorated it with maraschino cherries. This one's a "keeper"!
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