Passover, Almond Torte (from Helen Nash)


Get ready:

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.