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Ingredients
- 1 1/4 c. sugar
- 1 c. margarine, softened
- 4 x Large eggs, separated
- 2 1/4 c. almonds, sliced, blanched
- 7 ounce unsweetened chocolate Preheat oven to 300.
- 2 c. strawberries, frzn, unsweetened
- 1 c. sugar
Directions
- Line the bottom of a 9 inch spring form pan with wax paper; grease paper.
- With blender, mix sugar and margarine till fluffy. Add in egg yolks. In a food processor, process almonds and chocolate till finely grnd. Stir into sugar mix.
- In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into batter. Gently mix in remaining whites. Spread batter into pan, smoothing top.
- Bake about 1 1/2 hrs, till top springs back. Cold for 10 min before releasing.
- Sauce: thaw and puree 2 c. frzn unsweetened strawberries. In small saucepan, combine 1 c. sugar and puree. Simmer 3 min. Cover and cold.
- Place sauce on plate. Place torte on top. Garnish with fresh strawberries.
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