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Name: Sabra Chocolate Almond Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla; 2 Eggs; 1/2 c Water; 1/4 c Sabra; 1/4 c Sabra (up to 1/3); 1 lb Powdered sugar; 1/2 c Butter; 1 3/4 c Sifted; 2 oz Unsweetened chocolate,; 2 ts Baking poswder; 3 oz Unsweetened Chocolate; 1/2 ts Salt; 1/2 c Chopped almonds; 1/4 c Butter; 1/4 c Cold coffee; 1 ts Grated orange rind; 1 1/2 c Sugar

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INGREDIENTS

1 ts Vanilla
2 Eggs
1/2 c Water
1/4 c Sabra
SABRA CHOCOLATE ICING
1/4 c Sabra (up to 1/3)
1 lb Powdered sugar
1/2 c Butter
1 3/4 c Sifted
2 oz Unsweetened chocolate,
2 ts Baking poswder
3 oz Unsweetened Chocolate
1/2 ts Salt
1/2 c Chopped almonds
1/4 c Butter
1/4 c Cold coffee
1 ts Grated orange rind
1 1/2 c Sugar

Servings

INSTRUCTIONS

This came from a little flyer attached to a bottle of Sabra. I suppose one could substitute an Kahlua or creme de cacao for the Sabra. Grease and flour 2 9 inch layer cake pans. Preheat oven to 350F. Mix the water with the coffee and Sabra. Set aside. Mix the dry ingredients together and set aside. Cream together the butter, sugar and vanilla. Add the chocolate and beat in the eggs. Add the liquid to the egg mixture alternately with the flour mixture. Fold in the chopped almonds. Bake about 35 minutes. Cool. Fill and frost with Sabra Chocolate Icing. SABRA CHOCOLATE ICING: Melt the chocolate with 1/4 c. Sabra. Stir in the grated orange rind. Cool. Beat in the butter and the powdered sugar. Add Sabra if needed to obtain spreading consistency. Variation: Substitute unsalted margarine for the butter for a parev cake. This recipe supposedly serves 10-12. But with the chocoholics I hang out with, it doesnt go that far. Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:58 -0700 (PDT) From: dkuttner@proaxis.com (Donna Holberg Kuttner)

NOTES

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Sabra Chocolate Almond Torte

1 ts Vanilla
2 Eggs
1/2 c Water
1/4 c Sabra
 SABRA CHOCOLATE ICING
1/4 c Sabra (up to 1/3)
1 lb Powdered sugar
1/2 c Butter
1 3/4 c Sifted
2 oz Unsweetened chocolate,
2 ts Baking poswder
3 oz Unsweetened Chocolate
1/2 ts Salt
1/2 c Chopped almonds
1/4 c Butter
1/4 c Cold coffee
1 ts Grated orange rind
1 1/2 c Sugar

This came from a little flyer attached to a bottle of Sabra. I suppose one  could substitute an Kahlua or creme de cacao for the Sabra.    Grease and flour 2 9 inch layer cake pans. Preheat oven to 350F.    Mix the water with the coffee and Sabra. Set aside. Mix the dry ingredients  together and set aside.  Cream together the butter, sugar and vanilla. Add  the chocolate and beat in the eggs. Add the liquid to the egg mixture  alternately with the flour mixture. Fold in the chopped almonds. Bake about  35 minutes. Cool. Fill and frost with Sabra Chocolate Icing.    SABRA CHOCOLATE ICING: Melt the chocolate with 1/4 c. Sabra. Stir in the  grated orange rind. Cool.  Beat in the butter and the powdered sugar. Add  Sabra if needed to obtain spreading consistency.    Variation: Substitute unsalted margarine for the butter for a parev cake.    This recipe supposedly serves 10-12. But with the chocoholics I hang out  with, it doesnt go that far.    Posted to JEWISH-FOOD digest V96 #57    Date: Tue, 22 Oct 1996 14:04:58 -0700 (PDT)    From: dkuttner@proaxis.com (Donna Holberg Kuttner)

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Nutrition

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Serving Size: 1 Serving (2933g)
Recipe Makes: 1 Servings

Calories: 11171
Calories from Fat: 5377 (48%)

Amt Per Serving		% DV

	Total Fat 597.4g	797 %
	Saturated Fat 343.3g	1716 %
	Monounsaturated Fat 188.4g
	Polyunsanturated Fat 29.5g
Cholesterol 2481mg		763 %
Sodium 1867.2mg		64 %
Potassium 7266.9mg		191 %
Total Carbohydrate 1588.8g		467 %
	Dietary Fiber 129.2g	517 %
	Sugars, other 1459.6g
Protein 169.9g		243 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11171

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