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.
Allow to cool, then frost thickly with the icing and sprinkle with
the chopped nuts.
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: 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.
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