Praline Torte With Chocolate Truffle Filling

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 2/3 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 egg whites
• 1 1/2 cups sugar
• 1 1/2 cups butter, softened
• 4 egg yolks
• 3/4 cup milk
• 6 ounces dark chocolate or 6 ounces semisweet baking chocolate, chopped
• 1 tablespoon butter
• 1/3 cup whipping cream
• 1/2 cup sliced almonds
• 1/4 cup sugar
• 1 1/2 cups whipping cream
• 1 tablespoon sugar
• 1 teaspoon instant coffee granules
• 1/4 teaspoon almond extract

Recipe

• 1 heat oven to 375. grease and flour three 8 or 9 inch round cake pans. in medium bowl, combine flour, baking powder and salt; set aside. in small bowl, beat egg whites until soft peaks form; set aside.
• 2 in large bowl, combine 1 1/2 cups sugar, 1 1/2 cups butter and egg yolks; beat until light and fluffy. add flour mixture alternately with milk, beating well after each addition. fold in egg whites. pour batter into greased and floured pans.
• 3 bake at 375 for 15-20 minutes or until toothpick comes out clean. cool 5 minutes; remove from pans. cool completely.
• 4 in small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth. remove from heat; stir in 1 t. butter and 1/3 cup of whipping cream. if necessary, refrigerate until thickened and of desired spreading consistency, 15 to 30 minutes.
• 5 line cookie sheet with foil. in small skillet over low heat, cook almonds and 1/4 cup of sugar, stirring constantly, until sugar is melted and almonds are coated. place on foil-lined cookie sheet; cool. place coated almonds in plastic bag; coarsely crush with wooden mallet or rolling pin. set aside.
• 6 assemble torte 2 to 3 hours before serving. place 1 cake layer on serving plate; spread with half of filling. repeat with second cake layer and remaining filling. top with remaining cake layer. in small bowl, combine 1 1/2 cups whipping cream, 1 t. sugar, instant coffee granules and almond extract; beat just until stiff peaks form. do not overbeat.
• 7 reserve 2 t. crushed almonds for garnish; fold in remaining crushed almonds. frost top and sides of cake. before serving, garnish with reserved crushed almonds. cover; store in refrigerator.