Chocolate Almond Torte

Directions

Grease with vegetable oil one 10 inch spring-form pan and line with greased wax paper chop nuts and dates.

Process chocolate in food processor or grate on the large cut of food grater In a large bowl cream butter and sugar until light and fluffy.

add egg yolks one at a time.

Fold in nuts, dates and chocolate pieces In another bowl whip the egg whites until they form soft peaks and fold all but ½ cup into the butter mixture.

Pour into prepared pan - bake for 40 to 50 minutes at 375℉ (190℃).

Let cool for 15 to 20 minutes before turning out.

Melt 3 oz.

white or dark chocolate and pour over cooled cake and refrigerate for at least two hours.

Cut with hot knife.

Serve with fresh cream and maybe rose petals.