Featured in the December 2009 Newsletter
Recommended Pairing: Beverino, Juliet, Late Harvest, Zinfandel Port
2 sticks unsalted butter, cut into pieces
12-ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 ½ cups sugar
6 large eggs, room temperature
2/3 cups all-purpose flour
1/3 cups almonds, finely chopped
Salt, to taste
1 cup heavy whipping cream
12-ounces bitter-sweet (not unsweetened) or semisweet chocolate, chopped
¼ cup Chambord
For torte: Position rack in center of oven and preheat to 350° . Butter and flour a 9-inch-diameter springform pan. Line bottom with parchment paper.
Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs one at a time. Add flour, nuts and salt; whisk gently until blended. Bake torte until top is puffed, about one hour.
For glaze: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours. Pour over torte and coat with chopped almonds. Serve with fresh or frozen berries and a glass of our Non Vintage Late Harvest Red.