Preheat oven to 350. In food processor or blender,
finely grind one cup of almonds. Generously butter a
9 inch cake pan, sprinkle sides and bottom with 2
tbsp of ground almonds; set aside.
Melt chocolate and butter in top of double boiler
over simmering water. In large bowl, beat eggs
with sugar. Beat in chocolate mixture. Beat in
flour, remaining ground almonds, and brandy. Pour
into prepared pan. Bake 25 minutes. Cool 10
minutes. Invert torte on wire rack, remove pan.
Cool completely.
Meanwhile, prepare chocolate glaze. In small
saucepan, simmer water and sugar together until
sugar dissolves. Add chocolate and brandy. Simmer a
few minutes until chocolate melts and glaze coats
back of spoon.
Pour glaze over torte, spreading over top and sides
with spatula. Transfer torte to serving plate. Allow
glaze to set. Arrange whole almonds, points toward
center, in circle around edge.
Originally Submitted
5/5/2010
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