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Chocolate Almond Torte
Yield: 16 servings

1 1/4 cup sugar
1 cup margarine, softened
4 eggs, separated
2 1/4 cup blanched almonds, sliced
7 oz unsweetened chocolate

2 cups frozen unsweetened strawberries
1 cup sugar

Preheat oven to 300.

Line the bottom of 9 inch springform pan with wax paper; grease
paper. With blender; mix sugar and margarine, until fluffy. Add
egg yolks. In a food processor, process almonds and chocolate
until finely ground. Stir into sugar mixture.

In separate bowl beat egg whites to stiff peaks. Mix 1/3 whites
into batter. Gently fold in remaining whites. Spread batter into
pan, smoothing top. Bake about 1 1/2 hours,until top springs back.
Cool for 10 minutes before releasing.

For sauce, blend strawberries with sugar to puree.

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