Don't even think about cutting big pieces of this torte! It is so rich and chocolatey and delicious, you'll think you want a big piece, but I can pretty well guarantee you won't be able to finish it.
You're going to mess up every bowl you own to make this, but it's worth it...for special occasions.
Chocolate Amaretto Torte
1/3 c Amaretto
1/3 c currents
1 c almonds, processed fine
1/3 c flour
10 oz 60% dark chocolate, chopped
10 T butter, cut up
4 eggs, separated
2/3 c sugar
1 oz unsweetened chocolate
2 T butter
1/4 c sugar
Spray a 9 inch cake pan and dust with the cocoa. Set aside. In a small bowl, soak the currents in the Amaretto. In another small bowl, mix the flour with the ground almonds. In a medium bowl, microwave the butter and chocolate until chocolate is just melted. In another medium bowl, whip the egg whites to stiff peaks. In a large bowl, mix the egg yolks with the sugar. Stir in the chocolate mixture slowly. Add the flour mixture and the currant mixture. Fold in the egg whites half at a time.
Bake in the dusted pan at 325 about 20 to 25 minutes. Cool and then refrigerate for at least two hours.
To glaze: Melt the chocolate and butter together in a microwave. Stir in the sugar and stir until no longer gritty. Spoon over the top of the torte.