*  Exported from  MasterCook  *
 
          Absolutely Easy and Absolutely Delicious Chocolate Torte
 
 Recipe By     : Jewish Cooking in America/ Joan Nathan   p. 421
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Sweet Endings- Cakes (Fancy)
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           unsalted butter -- or margarine
    8      ounces        bittersweet chocolate -- imported
    5                    large eggs -- separate out yolks
      3/4  cup           sugar
    1      cup           ground almonds
                         Confectioner’s sugar -- * see note
 
 OVEN: 375
 
 Line the bottom and side of a greased 9-inch springform pan with aluminum
 foil.
 
 Melt the butter or margarine with the chocolate in the top of a double boiler.
 Cool.
 
 Beat the egg yolks and the sugar til they become pale yellow.
 
 Mix the cooled butter or margarine and chocolate with the sugar and yolks. Add
 the nuts.
 
 Beat the egg whites til they are stiff, but not dry. Fold into the chocolate
 mixture.
 
 Place a pan of water on the bottom shelf of preheated oven. (This makes the
 torte moister.)
 
 Pour in the filling. Bake for 45 to 50 minutes. Remove from the oven and let
 sit a few minutes in the pan. Unmold and carefully peel off the foil and place
 on a plate upside down.
 
 Sprinkle with granulated sugar ground in a food processor. (Confectioner’s
 sugar, which contains cornstarch, is not Kosher for Passover.) Or, see recipe
 for Kosher for Passover confectioner’s sugar.
 
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