Instructions: TORTE DIRECTIONS
Preheat oven to 350F. Spread almonds over a cookie sheet and bake 5 to 7 minutes or until light golden brown. Set aside.

Line 9-inch round springform pan with foil; spray lightly with nonstick spray. In large mixer bowl, beat eggs, sugar, butter, vanilla, and salt until well blended; beat on high speed of electric mixer 3 minutes until smooth and thick, scraping bowl often. Add cocoa and flour; blend well. Stir in almonds. Spread batter into prepared pan. Bake 30 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan.

Carefully peel off foil. Cool completely on wire rack. Place on serving plate.

TO PREPARE GLAZE: In small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with spoon until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency is reached. Spread glaze over top and sides of torte; garnish with sliced almonds.

Makes about 3/4 cup glaze.

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