Torte:
2 eggs, separated
1/2 cup sugar
2/3 cup unsalted butter, softened
1/2 cup semi-sweet real chocolate chips, melted
1/3 cup flour
1/3 cup finely chopped almonds
16 ounces can mandarin orange segments, reserving syrup
Glaze:
3/4 cup semi-sweet real chocolate chips
3 tablespoons 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 (1-2 min.); set aside. In large mixing bowl combine egg yolks, sugar, butter and chocolate. Beat at medium speed, scraping bowl often, until light and fluffy (1-2 min.). In small bowl stir flour and almonds together. Alternately fold flour mixture and egg whites into chocolate mixture. Spread into prepared pan. Arrange orange segments across the top of the batter, reserving 5-6 for garnishing.
Bake for 35-45 minutes or until test done with a toothpick. Cool 5 minutes, remove from pan by lifting foil. Cover; refrigerate until completely cooled (2-3 hours). Remove foil; place on serving plate.
In a saucepan, combine glaze ingredients. Cook over low heat, stirring constantly, until chips melt (4-5 min.) Dip reserved orange segments halfway into glaze. Place on wax paper; refrigerate until set. Spread glaze over top and sides of cooled torte. Refrigerate 30 minutes or until glaze sets. Just before serving garnish with dipped orange segments.