2 bars (1.45 oz/41 g each) dark chocolate candy, coarsely chopped
1 tsp (5 mL) almond extract
1/2 cup (125 mL) sliced almonds, toasted (see Chef’s Corner)
Additional powdered sugar for garnish (optional)
DIRECTIONS
Preheat oven to 350ºF (180ºC). Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. (20-cm) circles of Parchment Paper over centers of pans; set aside. For torte layers, in Stainless (4-qt./4-L) Mixing Bowl, combine brownie mix, eggs, oil and water; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch. Remove pans from oven to Stackable Cooling Rack; cool in pans 5 minutes. Invert brownies onto cooling rack and cool completely.
Meanwhile, for filling, strain one can of the cherry filling in small Stainless Mesh Colander to remove and discard glaze; place cherries into Classic Batter Bowl. Fold in whipped topping, sugar, chocolate and almond extract.
To assemble torte, transfer one brownie well-side up to Simple Additions® Large Round Platter. Spread filling into brownie well. Place top brownie layer well-side up over filling. Using Slotted Spoon, spoon second can of cherry pie filling into well of brownie, straining out about ¼ cup (50 mL) of the glaze. Spread pie filling over well, leaving a 1-in. (2.5-cm) border around edge of well. Sprinkle toasted almonds into border. Sprinkle additional powdered sugar over almonds, if desired. Refrigerate until ready to serve.
