Brownie Torte

• 1/2 cup blanched almonds, coarsely chopped
• 1/2 cup macadamia nuts, coarsely chopped
• 9 oz semi-sweet chocolate
• 10 tbsp (1 1/4 sticks) butter
• 1 1/4 cups flour
• 1 tsp baking powder
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 1 pinch salt
• 4 None eggs, lightly beaten
• 3/4 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 pkg (8 oz) cream cheese, softened

1. Preheat the oven to 350u0b0F. Grease and flour a 10-inch springform pan. Toast almonds and macadamias in a dry skillet until lightly browned. Set aside to cool.
2. Coarsely chop 6 oz of the chocolate. Melt butter and chopped chocolate, stirring, in a small saucepan on low heat. Remove from the heat. Sift flour and baking powder into a large bowl. Add sugar, vanilla extract, nuts, salt, eggs and melted chocolate. Beat until batter is thick and smooth. Pour into the prepared pan.
3. Bake for about 25 mins. (The cake should be slightly moist). Cool cake in pan on a wire rack.
4. Chop remaining 3 oz chocolate and melt in a bowl set over simmering water. Set aside to cool. Sift powdered sugar and cocoa powder into a large bowl. Beat in cream cheese until thick and creamy. Stir in melted chocolate.
5. Remove cake from the pan. Spread with the chocolate frosting. Refrigerate for 30 mins.

blanched almonds, nuts, semisweet chocolate, butter, flour, baking powder, sugar, vanilla, salt, eggs, powdered sugar, cocoa, cream cheese

Taken from recipes-plus.com/api/v2.0/recipes/29923 (may not work)