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    KALI'S CHOCOLATE TORTE WITH BERRIES

    � CUP TOASTED ALMONDS, FINELY CHOPPED
    3 TBLSP UNSWEETENED COCOA POWDER
    1/3 CUP BUTTER
    � CUP SUGAR
    2 TBLSP BROWN SUGAR
    2 EGGS
    � TSP VANILLA
    � CUP CHOPPED FRESH STRAWBERRIES
    � CUP STRAWBERRY PRESERVES
    2 TBLSP HEAVY CREAM
    3 OUNCES SEMI-SWEET CHOCOLATE CHIPS
    STRAWBERRIES FOR GARNISH

    COMBINE THE ALMONDS AND COCOA POWDER IN A SMALL BOWL. CREAM BUTTER AND SUGARS IN A BOWL UNTIL FLUFFY. BEAT IN THE EGGS AND VANILLA. FOLD IN THE ALMOND MIXTURE, THEN THE FRESH STRAWBERRIES.

    SPOON MIXTURE INTO A GREASED 8-INCH SPRINGFORM PAN. BAKE AT 350 DEGREES FOR 35-40 MINUTES OR UNTIL CAKE TESTS DONE. COOL COMPLETELY. REMOVE FROM THE PAN. SPREAD WITH THE STRAWBERRY PRESERVES.

    BRING CREAM TO A BOIL IN A SMALL SAUCEPAN. REMOVE FROM HEAT AND ADD CHOCOLATE CHIPS. STIR UNTIL SMOOTH. COOL FOR 5 MINUTES. POUR OVER TOP OF TORTE (LET DRIZZLE DOWN SIDES). GARNISH WITH FRESH STRAWBERRIES IF DESIRED.

    MAKES 6-8 SERVINGS.
 

 

 

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