6 oz Butter (or margarine) 3/4 c Sugar 7 Eggs, separated 4 oz Chocolate (bittersweet), -melted and cooled 1 c Almonds (unblanched), -finely ground 1/2 t Baking powder 1/4 c Almonds (unblanched), -chopped
ICING:
4 Eggs, lightly beaten 1/2 t Potato starch 4 oz Chocolate (bittersweet), -melted 4 oz Margarine, softened 1/2 c Almonds, finely ground 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 spri