| 3/4 | cup sugar |
| 1/3 | cup unsweetened baking cocoa |
| 1/3 | cup margarine, softened |
| 1/3 | cup matzo cake meal |
| 1/3 | cup ground almonds |
| 2 | teaspoons instant coffee granules or crystals |
| 1 | tablespoon water |
| 2 | egg whites |
| 1 1/2 | cups sliced strawberries |
| 2 | tablespoons currant or apple jelly, melted |
| 1. | Heat oven to 350°F. Line 9-inch round cake pan with waxed paper or parchment paper; grease paper with shortening or cooking spray. |
| 2. | In medium bowl, beat sugar, cocoa and margarine with spoon until well blended. Stir in cake meal, almonds, instant coffee and water until smooth (batter will be thick). |
| 3. | In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into chocolate mixture until well blended. Spread mixture evenly in pan. |
| 4. | Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours. |
| 5. | Just before serving, place torte on serving plate. Top with sliced strawberries; brush with melted jelly. Store covered in refrigerator. |
|
| If matzo cake meal is unavailable, process matzo meal in food processor bowl with metal blade until very fine. |
|
| During Passover, flour, baking powder and other baking ingredients are replaced with matzo meal. |
Nutrition Information:
230 ( 90); 10g ( 4 1/2g, 0g); 20mg; 65mg; 32g ( 3g, 23g); 3g 6%; 15%; 2%; 6% 1 ; 1 ; 0 ; 0 ; 2 2