Ingredients
120 g pareve margarine
225 g semisweet chocolate, chopped
5 eggs, separated
150 g white sugar
100 g ground almonds
Directions
Step 1
Preheat the oven to 175°C. Line the bottom and sides of a 23 cm springform pan with foil, and grease the foil.
Step 2
Melt the margarine and chocolate over low heat, stirring until smooth. Let it cool.
Step 3
In a medium-sized mixing bowl, beat the egg whites until stiff (about 2 minutes). In a separate bowl, beat the egg yolks and sugar together until thick and pale (about 1 minute). Blend in the chocolate mixture and stir in the ground almonds. Fold the beaten egg whites, 1/3 at a time, into the chocolate until no white streaks remain. Transfer the mixture into the prepared pan.
Step 4
Place an 20 cm baking pan with 2.5 cm of water on the bottom rack of the oven to create steam and make the torte more moist.
Step 5
Bake the torte on the center rack of the preheated oven for 45 to 50 minutes, or until the sides begin to pull away from the pan and the top is set in the center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks, as the top will be on the bottom later.
Step 6
Allow the torte to cool on a wire rack for 10 minutes, then carefully remove the sides of the pan. Invert it onto a serving plate and let it cool completely.