Chocolate Almond Torte with Caramel Orange Sauce
By Chef / Artist Wendy Brodie, “Art of Food”, Carmel, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 10 - 12

Chocolate Almond Torte
Ingredients: (use organic when possible)
1-1/2 cup Heavy Cream (whipping cream)
20 oz. Dark Bittersweet Chocolate
1 tbls. Grand Marnier
1 tbls. Orange Zest (chopped or grated)
1/2 tspn. Almond Extract
1/2 cup Almonds (chopped or slivered)
Chocolate Powder (unsweetened)

Procedure:
1. In a double boiler, combine cream, chocolate, Grand Marnier, orange zest and almond extract until melted. Stir until smooth and fold in almonds. Pour into a 10-inch spring-form pan lined with parchment paper.

2. Unmold and invert (bottom becomes top). Dust with a thin layer of powdered chocolate.

Caramel Orange Sauce
Ingredients:
2 cup Sugar
2 tbls. Water
1-1/2 cup Heavy Cream (whipping cream)
3/4 cup Orange Juice
1 tbls. Orange Zest (chopped or grated)

Procedures:
1. In a saucepan combine sugar and water, cooking over a medium heat until caramelized, about 10-15 minutes. Carefully and slowly add cream, mixing thoroughly; it will sputter and bubble.

2. Remove from heat and add orange juice and zest. Cool to room temperature.

To Serve:
Drizzle sauce onto a plate. Place a slice of the torte on the plate and finish with additional sauce.