This recipe is also from our friend Minda, a fabulous cook who lived in Italy for many years while her daughter was young and her husband was in medical school. She became friendly with the restaurant owners and got this one from one of her favorites in Capri, Italy. Its elegant and not too heavy but good enough to serve to company. It even appeared in Gourmet magazine from her in 1998.
1-3/4 sticks (7/8 cup) unsalted margarine (the original recipe calls for butter but margarine works to make it pareve)
7 ounces (1-1/4 cups) blanched whole almonds
6 ounces fine-quality bittersweet chocolate (not unsweetened)
4 large eggs
1 cup granulated sugar
Pareve confectioners’ sugar for garnish
Pareve whipped cream for garnish
Preheat oven to 350° F. and grease a 10-inch cake pan. Line bottom of pan with a round of wax paper and grease paper.
Melt margarine and cool. In a food processor finely grind together almonds and chocolate. Separate eggs.
In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale and beat in almond mixture and butter.
In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.
Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering. Cool torte on a rack 5 minutes and invert onto another rack. Discard wax paper and cool torte completely. Invert torte onto a plate. Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Dust torte with confectioners’ sugar and serve with pareve whipped cream.