5 ounces bittersweet chocolate -- chopped
1/2 cup margarine or butter (1 stick)
1 1/2 cups sugar
3/4 cup all-purpose flour
4 eggs -- beaten
Chocolate Glaze -- (recipe follows)
2 ounces white chocolate (white baking bar) -- chopped
1 tablespoon whipping (heavy) cream
Creamy Almond Sauce -- (recipe follows)
1 ounce unsweetened chocolate
1 teaspoon margarine or butter
1 cup powdered sugar
5 teaspoons boiling water
CREAMY ALMOND SAUCE
1/4 cup sugar
1 tablespoon cornstarch
1 1/2 cups milk
2 eggs -- beaten
1/4 teaspoon almond extract
Heat oven to 350º Grease 11-inch tart pan with removable bottom. Heat chocolate and margarine in 1-quart saucepan over low heat until melted; cool slightly. Mix sugar, flour and eggs in large bowl until well blended.
Stir in chocolate mixture; pour into tart pan.
Bake 30 to 35 minutes or until edges are set. Cool completely on wire rack.
Prepare Chocolate Glaze. Reserve 2 tablespoons for plate design, if desired. Spread remaining warm glaze over tart, melt white chocolate and whipping cream; drizzle over warm glaze. Pull knife through glaze for marble effect. Let stand until glaze is set. remove rim of pan before serving. Serve with Creamy Almond Sauce.
Heat chocolate and margarine over low heat until melted. Blend in powdered sugar and water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until of drizzling consistency.
CREAMY ALMOND SAUCE:
Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Gradually stir at least half of the hot mixture into eggs; then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in almond extract. Serve warm or chilled. Cover and refrigerate any remaining sauce.