Chocolate-Orange Torte Makes 8 servings 1/2 cup almonds 4 oranges 1 20-oz package double-chocolate muffin mix 1 cup sugar Heat oven to 375 F. Lightly spray a 9-inch round cake pan with cooking spray. Finely chop the almonds. Grate 1 tsp. orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges. Prepare the muffin mix but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest. Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. In a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes. To serve, spoon the sauce over the torte and garnish with the orange zest strips. Note: The torte is rich and delicious enough without the sauce!
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