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Title: Pesach Chocolate Almond Torte
Categories: Dessert Torte Jewish Passover
Yield: 1 Servings
| 1 1/4 | c | Sugar |
| 1 | c | Margarine; softened |
| 4 | Eggs; separated | |
| 2 1/4 | c | Almonds; blanched & sliced |
| 7 | Chocolate Squares;unsweetend | |
| STRAWBERRY SAUCE | ||
| 2 | c | Frozen Strawberries; thawed; unsweetened |
| 1/2 | c | Sugar |
Line bottom of 9-inch greased springform pan w/parchment paper. Grease paper. In an electric mixer, beat together sugar & 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 top. Bake abt 1 1/2 hours at 300F or until top springs back when touched w/ finger. Cool cake fo r10 mins. Turn cake over, remove paper & cool completely. Serve w/whipped topping or strawberry sauce.
STRAWBERRY SAUCE: Puree strawberries & sugar in blender. In a small saucepan simmer mixture 3 mins. Cover & cool. To serve, spoon strawberry sauce onto plate, place slice of torte and top w/fresh strawberry.
From An Article: The Gourmet Touch For Passover Pub: Canadian Jewish News, 6 April, 1995 Sam Lefkowitz, 4-7-95 MM by D. Ganopole
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