White Chocolate-Almond Torte

White Chocolate-Almond Torte

Enjoy this delicious torte made with white chocolate and almonds - perfect for dessert.

Prep Time

40

Minutes

Total Time

3:25

Hrs:Mins

Makes

12

servings

Torte
1
cup slivered almonds (6 oz)
1 3/4
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1/2
cup butter or margarine, softened
3/4
cup granulated sugar
3
eggs
1/4
cup milk
1
tablespoon almond-flavored liqueur or 1/2 teaspoon almond extract
1
teaspoon vanilla
6
oz white chocolate baking bars, chopped
White Chocolate Frosting
4
oz white chocolate baking bars, chopped
2
tablespoons boiling water
1
teaspoon vanilla
3/4
cup butter or margarine, softened
2 1/2
cups powdered sugar
  1. Heat oven to 325°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. Place almonds on ungreased cookie sheet; bake 4 to 7 minutes, stirring occasionally, until lightly browned. Reserve 2 tablespoons almonds for garnish. Place remaining almonds in food processor or blender. Cover; process until almonds are ground; set aside.
  2. In small bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Add eggs one at a time, beating on high speed after each addition until smooth and blended. Add milk, liqueur, 1 teaspoon vanilla, the flour mixture and ground almonds; beat on medium speed until smooth. Stir in 6 ounces white chocolate. Spread batter in pan.
  3. Bake 50 to 55 minutes or until center springs back when lightly touched and top is evenly browned. Cool 15 minutes; remove side of pan. Cool completely, about 1 hour 30 minutes.
  4. Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring constantly, just until chocolate is melted. Stir in 1 teaspoon vanilla; cool to room temperature. In large bowl, beat 3/4 cup butter on medium speed until fluffy. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
  5. Run long knife under cake to loosen from pan bottom; transfer to serving plate. Spread frosting over side and top of torte. Garnish with reserved toasted almonds.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Crown the top of this decadent torte with sugared fresh cranberries. Brush cranberries with light corn syrup. Sprinkle with sugar; let stand uncovered until you're ready to add the garnish to the top of the cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 630
    • (Calories from Fat 320),
  • Total Fat 36g
    • (Saturated Fat 15g,
    • Trans Fat 1g),
  • Cholesterol 105mg;
  • Sodium 260mg;
  • Total Carbohydrate 69g
    • (Dietary Fiber 2g,
    • Sugars 53g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 1/2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.