Recipe - Mandarin Chocolate Torte

TORTE
2 Eggs; separated
One half cup Sugar
2/3 cup Unsalted butter; softened
One half cup Semisweet chocolate chips;
melted
1/3 cup Flour
1/3 cup Almonds; finely chopped
1 16 ounces ca mandarin
oranges; reserving syrup
GLAZE
Three fourths cup Semisweet chocolate chips
3 tablespoon Reserved mandarin orange
syrup

Heat oven to 350'F. Grease 9" round cake pan. Line with aluminum foil
leaving excess foil over edges; grease foil. Set aside. In small mixer bowl
beat egg whites at high speed, scraping bowl often; until soft peaks form
(12 min.); set aside. In large mixing bowl combine egg yolks, sugar,
butter & chocolate. Beat at medium speed, scraping bowl often, until light
& fluffy (12 min.). In small bowl stir flour & almonds together.
Alternately fold flour mixture & egg whites into chocolate mixture. Spread
into prepared pan. Arrange orange segments across the top of the batter,
reserving 56 for garnishing. Bake for 3545 minutes or until test done
with a toothpick. Cool 5 minutes, remove from pan by lifting foil. Cover;
refrigerate until completely cooled (23 hours). Remove foil; place on
serving plate. In a saucepan, combine glaze ingredients. Cook over low
heat, stirring constantly, until chips melt (45 min.) Dip reserved orange
segments halfway into glaze. Place on wax paper; refrigerate until set.
Spread glaze over top & sides of cooled torte. Refrigerate 30 minutes or
until glaze sets. Just before serving garnish with dipped orange segments.

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