Chocolate Almond Torte with Strawberry Sauce
Preheat oven to 300℉ (150℃).
Line the bottom of 9 inch springform 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 separate bowl beat egg whites to stiff peaks.
Mix ⅓ whites into batter.
Gently fold in remaining whites. Spread batter into pan, smoothing top.
Bake about 1½ hours, until top springs back.
Cool for 10 minutes before releasing.
Sauce: thaw and purée 2 cups of frozen and unsweetened strawberries.
In small saucepan combine 1 cup of sugar and puréed strawberries. Simmer 3 minutes.
Cover and cool.
Place sauce on plate.
Place torte on top.
Garnish with fresh strawberries.