Instructions
- HEAT oven to 350ºF. Line 2 (8- or 9-inch) round cake pans with wax paper.
- BEAT egg whites in small bowl until soft peaks form; set aside.
- BEAT butter and granulated sugar until fluffy in large bowl. Add egg yolks, vanilla and almond extracts; mix well.
- COMBINE almonds, flour, cocoa, baking powder and baking soda in medium bowl; add alternately with milk to butter mixture, beating well after each addition. Fold in beaten egg whites. Pour into prepared pans.
- BAKE 18 to 20 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
- CUT each cake layer in half horizontally; fill and frost with Chocolate Almond Frosting. Garnish as desired.
- CHOCOLATE ALMOND FROSTING
- MELT chocolate with sweetened condensed milk in heavy saucepan over low heat. Cook and stir until mixture thickens, about 10 minutes. Remove from heat; cool 10 minutes. Stir in almond extract; cool. (Makes about 1 1/2 cups.)
Nutritional Facts:
- Serving Size 1 slice, 1/12 of torte
- Calories Per Serving 430
- Total Fat 22 g
- Calories From Fat 190 g
- Saturated Fat 10 g
- Trans Fat 0 g
- Cholesterol 100 mg
- Sodium 190 mg
- Total Carbohydrates 54 g
- Dietary Fiber 3 g
- Sugars 43 g
- Protein 10 g
