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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.
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"!
Flora | May 15, 2014