Chocolate Almond Torte With Strawberry Sauce - 16
Preheat oven to 300.
- 1 1/4 cup sugar
- 1 cup margarine, softened
- 4 eggs, separated
- 2 1/4 cups almonds, sliced, blanched
- 7 oz. unsweetened chocolate
Line the bottom of a 9 inch springform pan with wax paper; grease paper.
- 2 cups strawberries, frozen, unsweetened
- 1 cup sugar
With blender, mix sugar and margarine until fluffy. Add egg yolks. In a
food processor, process almonds and chocolate until finely ground. Stir
into sugar mixture.
In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into
batter. Gently fold in remaining whites. Spread batter into pan,
smoothing top. Bake about 1 1/2 hours, until top springs back. Cool for
10 minutes before releasing.
SAUCE: thaw and puree 2 cups frozen unsweetened strawberries. In small
saucepan, combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.
TO SERVE: place sauce on plate. Place torte on top. Garnish with fresh
Penina W. Freedenberg, Rockville, MD