Pesach chocolate almond torte

1 servings

Quantity Ingredient
1¼ cup Sugar
1 cup Margarine; softened
4 eaches Eggs; separated
2¼ cup Almonds; blanched and sliced
7 eaches Chocolate Squares; 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 1½ 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 ½ 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 Gourmet Touch For Passover Pub: Canadian Jewish News, 6 April, 1995

Submitted By SAM LEFKOWITZ On 04-08-95

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