This dense chocolate almond torte, with a luscious cream filling laced with kirsch and chopped red candied cherries and drizzled with a chocolate glaze, makes a glorious ending to a special meal.

Chocolate Almond Cherry Torte

Torte:

3/4 cup ground blanched almonds

1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda
1/4 teaspoon salt

4 large eggs, separated

3/4 cup granulated sugar, divided use

1/4 cup water

1 teaspoon vanilla extract
1/4 teaspoon almond extract
Sliced almonds, maraschino cherries or candied cherries, halved

 

Filling:

1 cup cold whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
1/3 cup chopped red candied cherries

 

Glaze:

1 tablespoon butter
2 tablespoons unsweetened cocoa powder
2 tablespoons water
1 cup powdered sugar
1/4 teaspoon vanilla extract

1. Heat oven to 375°F (175°C). Grease bottoms of three 8-inch round baking pans. Line bottoms with wax paper; grease paper.
2. For Torte: In small bowl mix together almonds, flour, cocoa, baking soda and salt; set aside.
3. In medium bowl, beat egg yolks on medium speed of mixer for 3 minutes. Gradually add 1/2 cup sugar; continue beating 2 minutes.
4. Alternately add almond mixture with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extract.
5. In a large bowl, beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
6. Fold small amount of beaten egg whites into chocolate mixture; then gently fold chocolate mixture into remaining whites just until blended.
7. Spread batter evenly into prepared pans.
8. Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pans to wire racks. Cool completely.
9. For Filling: Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries.
10. Place one cake layer on serving plate; spread half of filling over top. Repeat, ending with plain layer on top.
11. For Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed.
12. Spread on top of cake, allowing glaze to run down sides. Garnish with almonds and cherry halves.
13. Refrigerate until glaze is set. Refrigerate leftover torte.

Makes 10 to 12 servings.