Almond Chocolate Torte
2/3 cup sliced almonds, toasted
8 (1 ounce) squares semisweet
chocolate
2 (8 ounce) packages cream cheese,
softened
1 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
2 cups whipping cream, whipped
Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a
greased 9-in. springform pan. In a microwave or heavy saucepan, melt chocolate; stir until
smooth. Cool slightly. In a mixing bowl, beat cream cheese and sugar.
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. Beat into cream cheese mixture. Add
melted chocolate; beat until blended. Fold in the whipped cream. Pour into prepared pan.
Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Directions
Ingredients
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