Chocolate Almond Torte with Strawberry Sauce
Yield
16 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
|
|
| 1 | cup |
margarine
softened |
|
| 4 | large |
eggs
separated |
|
| 2 ¼ | cups |
almonds
, |
*
|
| 7 | ounces |
unsweetened chocolate
|
|
| sauce | |||
| 2 | cups |
strawberries
frozen, unsweetened |
*
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
|
|
| 237 | ml |
margarine
softened |
|
| 4 | large |
eggs
separated |
|
| 532 | ml |
almonds
, |
*
|
| 202.3 | ml/g |
unsweetened chocolate
|
|
| sauce | |||
| 473 | ml |
strawberries
frozen, unsweetened |
*
|
| 237 | ml |
sugar
|
|
Directions
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.
To serve:
Place sauce on plate.
Place torte on top.
Garnish with fresh strawberries.
Serves 16.
