• 1  cup  whole toasted almonds
• 2  tablespoons  sugar
• 2  tablespoons  vegetable oil
• 3/4  cup  butter
• 1/2  cup  whipping cream
• 4  (4-ounce) bittersweet bars, finely chopped
• 6  large eggs, separated
• 1/3  cup  sugar
• 1  cup  whipping cream
• 2  tablespoons  sugar
• 3  tablespoons  Frangelico
• Toasted sliced almonds for garnish

Preparation

Butter and flour a 9-inch springform pan. Line with wax paper; butter paper.

Blend 1/2 cup whole almonds and 2 tablespoons sugar in a food processor until ground. Put in bowl and set aside.

Blend remaining 1/2 cup whole almonds and oil in a food processor 3 minutes or until a thick paste forms.

Bring butter and whipping cream to a boil in a heavy saucepan over medium heat. Remove from heat, and whisk in chocolate until smooth. Stir in almond mixtures; cool slightly.

Beat egg whites at high speed with an electric mixer until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.

Beat egg yolks until thick and pale. Gradually add chocolate mixture to yolks, beating until blended. Fold in one-third of egg whites. Gradually fold in remaining egg whites. Pour batter into prepared pan.

Bake at 350° for 35 minutes or until almost set. Cool on a wire rack. Run a sharp knife around edges to loosen. Remove sides of pan. Cover and chill up to 3 days.

Beat cream at medium speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Stir in liqueur. Serve with torte.