INGREDIENTS

INSTRUCTIONS

TORTE: 1) Adjust rack to 1/3 up from bottom of oven. Preheat to 375.
Grease a 9x3 inch springform and line bottom with wax paper. Grease
the paper and dust lightly all over with cake meal. 2) Melt chocolate
in top of a double-boiler over hot water, on low heat. Remove from
heat and set aside to cool slightly. 3) In small bowl of electric
mixer, cream margarine. Add sugar and beat at moderately high speed
for 2-3 minutes. Add yolks one at a time, beating until each is
incorporated. 4) Beat in chocolate on lowest speed. Gradually beat in
the almonds, scraping bowl with rubber spatula to keep mixture  smooth.
Transfer to a large mixing bowl. 5) In the large bowl of an  electric
mixer, beat the salt with the whites, until stiff but not  dry. Stir a
large spoonful of the whites into the chocolate, then in  three
additions, fold in the balance. Turn into pan. Level top by  rotating
briskly, side to side. 6) Bake for 20 min. at 375. Reduce  oven to 350
and bake for an additional 50 minutes. Do not overbake.  Cake should
remain soft and moist in the center. 7) Wet and slightly  wring out a
folded dishtowel and place it on a smooth surface. Remove  springform
from oven and place it directly on the wet towel. Let  stand 20
minutes. Remove sides of springform. Place a rack over cake  and
carefully invert. Remove bottom of form and wax paper lining.  Cover
with a flat plate and invert again to cool, right side up. The  cake
will be about 1 3/4 inches high. 8) When the cake is completely  cool,
place four strips of wax paper around the edges of cake plate.  Gently
transfer the cake to the plate, bottom up. holdup.00 1e glaze.  * Can
be baked and refrigerated for up to 2 days, or frozen. Keep  torte on
cakeplate and place in freezer for several hours until  frozen. Once
frozen, wrap in several layers of aluminum foil.  Posted to JEWISH-FOOD
digest V97 #102 by Nancy Berry  <nlberry@prodigy.net> on Mar 27, 1997

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