1. Torte:. 2. Preheat oven to 350 degrees. Lightly oil 9-in. springform pan. In food processor, finely grind almonds, matzo cake meal and 1/2 cup of the sugar. 3. In large bowl, with electric mixer on high speed, beat egg yolks and 1/2 cup of the sugar until pale and thick, about 4 minutes. With mixer on low speed, beat in zest, juice and vanilla. 4. In large bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining sugar; beat until stiff, shiny peaks form. 5. Stir almond mixture into egg-yolk mixture. Fold in egg-white mixture and chocolate until no white streaks remain. Pour into prepared pan. Bake 50 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack 10 minutes. Run knife around edges of cake to loosen; remove pan sides. Let cool completely. 6. Sauce:. 7. In blender or food processor, process raspberries in syrup and the sugar until smooth. With spatula, press through fine-mesh sieve. Stir in sliced berries. 8. To serve:. 9. Garnish with small fresh strawberries and fresh raspberries; dust lightly with kosher confectioners' sugar, if desired. Serve sauce on the side. 10. Note:. 11. To make kosher confectioners' sugar, combine 1/2 cup granulated sugar and 2 teaspoons potato starch in blender or food processor. Process 2 minutes or until powdery. ---------------------------------------------------------------------------
Nutrition
Ingredients
