1 1/4 c Sugar 2 1/4 c Almonds; blanched and sliced
1 c Margarine; softened 7 ea Chocolate Squares;
4 ea Eggs; separated -unsweetened
Line bottom of 9-inch greased springform pan with parchment paper.
Grease paper. In an electric mixer, beat together sugar and margarine
until fluffy. Blend in egg yolks. In a food processor, process
almonds and chocolate until finely ground. Stir in batter. Beat egg
whites until they hold soft peaks. Gently fold in batter. Spread
batter into prepared pan, smoothing the top. Bake about 1 1/2 hours
at 300F or until top springs back when touched with finger. Cool cake
fo r10 minutes. Turn cake over, remove paper and cool completely.
Serve with whipped topping or strawberry sauce. STRAWBERRY SAUCE: 2 c
Frozen Strawberries; thawed; unsweetened 1/2 c Sugar Puree
strawberries and sugar in blender. In a small saucepan simmer mixture
3 minutes. Cover and cool. To serve, spoon strawberry sauce onto
plate, place slice of torte and top with fresh strawberry. From An
Article: The
Yields
1 servings