Berry-Topped Chocolate Torte - cooking recipe

Ingredients

Torte
2/3 cup ground almonds
3 tablespoons flour
1 pinch salt
3/4 cup butter
1/3 cup cocoa powder
1/2 cup sugar
3 eggs, separated
1/2 cup sugar
3 tablespoons Grand Marnier or 3 tablespoons orange juice
Topping
1 cup whipping cream
1 tablespoon Grand Marnier
2 cups fresh raspberries
chocolate curls

Preparation

Grease a 9\" springform pan and line with parchment paper. In small bowl, combine almonds, flour and salt. Set aside.
Melt butter in saucepan and stir in cocoa and sugar.
In large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375F for 25-30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edges of torte and remove sides of springform pan. TORTE WILL FALL IN MIDDLE. Don't worry, you can fill it with whipped cream.
Drizzle 3 tablespoons Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in the refrigerator for 2 days.
Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls. To make chocolate curls, choose good quality chocolate, store at room temperature and shave with a vegetable peeler.