Double Chocolate Diversion Cake

Directions

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   1.
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   Preheat the oven to 375F.
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   2.
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   Crust: In a large bowl combine the flour, almonds, sugar and saltand mix well.
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   Cut in the butter and add water, stirring just until dry ingredients are moistened and the mixture forms a ball when lightly pressed together.
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   Press into the bottom of a 9 or 10-inch tart pan with a removable bottom.
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   3.
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   Chocolate Layer: In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until smooth.
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   Remove from heat.
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    Stir in the flour, sugar and cinnamon and mix well.
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    Add the egg and vanilla; beat well.
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    Spread over crust.
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    4.
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    White Chocolate Layer: In a small saucepan over very low heat, melt white chocolate and butter, stirring constantly until smooth.
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    Cool slightly.
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    In a small bowl, beat sugar, eggs, cheese, flour and vanilla at medium speed until smooth (about 2 minutes).
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    Stir in the melted chocolate mixture and beat at high speed for 1 minute.
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    Pour over filling in pan; sprinkle with sliced almonds.
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    5.
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    Bake on the bottom rack of the oven for 25 to 30 minutes or until light golden brown.
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    Cool on a rack.
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    Run a knife around the sides of the pan to loosen; remove sides of pan.
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    6.
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    Glaze: In a small saucepan over low heat, melt the chips with the oil stirring constantly until smooth.
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    Drizzle over tart.