Chocolate Almond Torte with Strawberry Sauce
1 1/4 cup sugar
1 cup margarine, softened
4 eggs, separated
2 1/4 cups almonds, sliced, blanched
7 oz. unsweetened chocolate
Preheat oven to 300.
Sauce:
2 cups strawberries, frozen, unsweetened
1 cup sugar
Line the bottom of a 9 inch spring form pan with wax paper; grease
paper. 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.
Place sauce on plate. Place torte on top. Garnish with fresh
strawberries. |