Top this flourless chocolate torte with whipped cream and fresh raspberries for the perfect finishing touch when entertaining.

Makes 8 servings.

Prep Time: 25 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 418
Sodium: 204mg
Fat: 30g
Carbohydrates: 30g
Cholesterol: 176mg
Protein: 7g

Decadent Chocolate Almond Torte

Ingredients

6 ounces bittersweet or semi-sweet baking chocolate, coarsely chopped
2/3 cup butter
1/4 teaspoon McCormick® Pure Almond Extract
5 eggs
2/3 cup sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
1/2 cup slivered almonds, coarsely chopped
Whipped cream (optional)
Fresh raspberries (optional)

Directions

1. Preheat oven to 350°F. Butter 9-inch round cake pan. Line bottom of pan with wax paper.

2. 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.

3. 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.

4. 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)

5. 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. Just before serving, garnish with whipped cream and raspberries, if desired.

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