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Title: Continental Torte
Yield: 8 Servings

Ingredients

    350 g  marzipan; (12oz)
    142 ml single cream; (1/4 pint)
    200 g  Cadbury's Bournville
           -chocolate
    150 g  butter; (5oz)
     75 g  caster sugar; (3oz)
      5    eggs; separated
    125 g  plain flour; (4oz)
    125 g  corn flour; (4oz)
     40 ml Amaretto liqueur; or rum (2
           -Tbs)
     50 g  flaked almonds; (2oz)
    142 ml double cream; (1/4 pint)
           ***YOU ALSO WILL REQUIRE***
           A 20cm; (8 inch) round loose
           -- based cake tin,
           -- greased and base
           -- lined

Instructions

Cut up the marzipan and place in a saucepan. Add the single cream, half
the chocolate and the butter then heat gently until it is melted and
smooth. Off the heat, beat in the sugar, egg yolks, dry ingredients,
liqueur and flaked almonds. Whisk the egg whites and fold in. Spread 4
tablespoons of mixture evenly over the tin base.

Cook under a preheated grill until nicely browned and firm to touch.
Repeat the process using all the mixture, building up the layers, making
between 15 and 20. Cool in the tin. Later, carefully remove torte and
place on an attractive plate.

Gently heat the remaining chocolate with the double cream until smooth.
Leave to cool then whisk until thick. Swirl over the icing and leave to
set.

Converted by MC_Buster.

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NOTES : A very special recipe that takes some time to make, but s very
well worth the effort. Keeps exceptionally well.

Preparation Time: 0:00

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