INGREDIENTS

INSTRUCTIONS

TO MAKE TORTE:  Cream the butter and gradually beat in the sugar  until
the mixture is light and creamy.  Beat in the yolks, one at a  time.
Blend in the chocolate, and gently fold in the ground almonds  mixed
with the baking powder. Beat the egg whites until stiff but not  dry,
then fold into the mixture.  Pour into a well-greased 10-inch
springform pan.  Bake about 30  minutes in an oven preheated to 350
degrees F. degrees. Allow to  cool, then frost thickly with the icing
and sprinkle with the chopped  nuts.  TO MAKE ICING:  Mix together the
eggs, sugar and potato starch in the  top of a double boiler. Heat over
boiling water, stirring, until  mixture thickens. Do not boil the
mixture, and beware of "scrambled  eggs!" Cool, then stir in the
chocolate.  Gradually beat in the butter, one tablespoon at a time.
Fold in the  nuts until the mixture is thick enough to spread.  NOTES  
Rich chocolate dessert for Passover.  This is the only Passover
dessert I've ever tasted that is good enough to be making during the
rest of the year as well (when you can use corn starch instead of the
potato starch).    If you don't have a springform pan for Passover, use
an aluminum  disposable cake pan and just strip off the sides when the
cake has  cooled. : Difficulty:  moderate.  : Time:  30 minutes
preparation, 30 minutes baking, 5 minutes  frosting. : Precision:
measure the ingredients.  : Tovah Hollander  : UCLA Comprehensive
Epilepsy Program, Los Angeles, California USA  :
{ihnp4!sdcrdcf,seismo!hao}!cepu!tovah  : Copyright (C) 1986 USENET
Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 413
Calories From Fat: 296
Total Fat: 34g
Cholesterol: 172.2mg
Sodium: 343.1mg
Potassium: 250.9mg
Carbohydrates: 19.4g
Fiber: 3.4g
Sugar: 13g
Protein: 10.6g