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Chocolate Almond Torte with Cherry Syrup
2 h 40 m
Diabetic Living Magazine
“This decadent dessert is a sight to behold! Layers of chocolate almond torte, whipped topping and cherry syrup are sprinkled with sliced almonds and optional white chocolate curls.”
1¾ cups sliced almonds, toasted
¼ cup unsweetened cocoa powder
2 tablespoons flour
2½ teaspoons baking powder
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
½ cup sugar (see Tip)
½ teaspoon almond extract
1 ounce bittersweet or dark chocolate, grated
2 tablespoons sugar (see Tip)
2 teaspoons cornstarch
¼ teaspoon ground cinnamon
1 tablespoon light butter
1 20-ounce package frozen unsweetened pitted tart red cherries (4 cups)
2 tablespoons water
1 cup frozen light whipped dessert topping, thawed
White chocolate curls (optional)
1Preheat oven to 350°F. Grease and flour two 8x1½-inch round cake pans. Set pans aside. In a medium bowl combine 1½ cups of the almonds, the cocoa powder, flour, and baking powder; set aside.
2In a blender or food processor combine eggs, ½ cup sugar, and the almond extract; cover and blend or process until combined. Add nut mixture and grated chocolate. Cover and blend or process until nearly smooth, scraping side of container occasionally. Divide batter between the prepared pans, spreading evenly.
3Bake for 10 to 12 minutes or until a toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
4For cherry syrup, in a small bowl combine the 2 tablespoons sugar, the cornstarch, and cinnamon; set aside. In a large skillet heat butter over medium heat just until melted. Remove from the heat. Add cherries, sugar mixture, and water. Return to the heat; cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Transfer to a large bowl. Cover and cool for 1 hour. Chill for 1 hour before assembling.
5Just before serving, place one of the cake layers on a serving plate. Spread with whipped dessert topping and half of the Cherry Syrup. Top with remaining cake layer and remaining syrup. Sprinkle with remaining ¼ cup sliced almonds. If desired, garnish with white chocolate curls.
Tips: We do not recommend using a sugar substitute in the cake portion of this recipe.
If using a sugar substitute in the Cherry Syrup, we recommend Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 190 cal., 24 g carb. (16 g sugars).