Passover, Almond Torte (from Helen Nash)
1/4 c. orange juice
1 t. grated orange rind
1 t. grated lemon rind
9 oz. finely ground almonds
9 oz. semi-sweet chocolate, melted & cooled
6 eggs, separated (beat egg whites in dry clean bowl)
Grease a 10" springform pan and line with parchment. Dust with 1 T. potato starch
1 c. margarine
1/4 c. sugar
1 T cocoa powder
2 t. cognac
1/2 t. vanilla
1 1/2 t. potato starch
Get 1st set of ingredients ready. In a large bowl with an electric mixer bead margarine and add sugar gradually until mixture is pale and bubbles appear (about 10 min.) Add egg yolks, one at a time, beating well. Lower speed and add, remaining ingredients except beaten egg whites. Fold in egg whites by hand. Pour into springform pan. Bake at 300 for about 1 hour. Refrigerate overnight. When serving, slice with a sharp knife.
Serving suggestion. Serve with cut up strawberries that have been marinated is a 1-2 T Grand Marnier.