Chocolate Almond Torte
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Elegant dessert for a special event or someone special
Ingredients
- 2/3 cup Gurley’s sliced almonds, toasted
- 1 ¼ cups Gurley’s semi-sweet chocolate chips
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 cups heavy whipping cream, whipped
- Powdered sugar
Instructions
- Set aside 2 tablespoons almonds for garnish. Coarsely chop remaining almonds and sprinkle into a greased 9-in. spring-form (cheesecake) pan.
- On a stovetop on low heat, melt chocolate chips stirring until smooth. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth.
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
- Pour gelatin and melted chocolate into cream cheese mixture and blend in until smooth.
- Fold in whipped whipping cream.
- Pour into prepared pan and sprinkle with reserved almonds and a light coating of powdered sugar.
- Cover and refrigerate for at least 3 hours.
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