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White Chocolate-Almond Torte

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

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Prep Time 40 min
Total Time 3 hr 25 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 320),

% Daily Value

Total Fat: 36g; 36%
(Saturated Fat 15g, 15% Trans Fat 1g 1% ),
Cholesterol: 105mg; 105%;
Sodium: 260mg; 260%;
Total Carbohydrate: 69g; 69%
(Dietary Fiber 2g 2% Sugars 53g 53% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 10%;

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;