Mandarin Chocolate Torte

Directions

1. 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; till soft peaks form
2. (1-2 minutes.); set aside. In large mixing bowl combine egg yolks, sugar, butter & chocolate. Beat at medium speed, scraping bowl often, till light & fluffy (1-2 minutes.). In small bowl stir flour & almonds together.
3. Alternately fold flour mix & egg whites into chocolate mix. Spread into prepared pan. Arrange orange segments across the top of the batter, reserving 5-6 for garnishing. Bake for 35-45 min or possibly till test done with a toothpick. Cold 5 min, remove from pan by lifting foil. Cover; chill till completely cooled (2-3 hrs). Remove foil; place on serving plate. In a saucepan, combine glaze ingredients. Cook over low heat, stirring constantly, till chips heat (4-5 minutes.) Dip reserved orange segments halfway into glaze. Place on wax paper; chill till set.
4. Spread glaze over top & sides of cooled torte. Chill 30 min or possibly till glaze sets. Just before serving garnish with dipped orange segments.