Top this flourless chocolate torte with whipped cream and fresh raspberries for the perfect finishing touch when entertaining.
25m
PREP TIME
30m
COOK TIME
418
CALORIES
8
INGREDIENTS
Servings: 8
Ingredients
-
6
ounces
bittersweet baking chocolate, coarsely chopped
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Substitutions available
- semi-sweet baking chocolate
- 2/3 cup butter
- 1/4 teaspoon McCormick® Pure Almond Extract
- 5 eggs
- 2/3 cup sugar
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
- 1/2 cup slivered almonds, coarsely chopped
INSTRUCTIONS
- 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.
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