Almond Flourless Chocolate Torte
Makes 10 servings

� cup strong brewed coffee

2 cups semisweet chocolate chips

� pound butter or margarine, softened

� teaspoon almond extract, optional

4 eggs

1 cup sugar

1 ounce sliced almonds, toasted

Preheat oven to 350 degrees.

Heat coffee, � cup sugar, butter or margarine and chocolate chips until smooth. (Do not burn.) Remove from heat and let cool.

Whip eggs with wire whisk and � cup sugar in mixer on high speed for 5 minutes. Fold egg mixture and chocolate mixture together. Add sliced almonds and place in a 9-inch greased cake pan.

Bake in a water bath for 1 hour to 1 hour and 30 minutes (after 1 hour, check every 10 minutes; mixture should be moist but not runny).

Remove from oven and let cool in refrigerator overnight. Place bottom of pan in hot water to remove.

Nutritional information per serving: 550 cal., 33 g fat (19 g sat.), 135 mg chol., 68 g carb., 223 mg sodium, 4 g fiber, 7 g pro.