Mocha Brownie Torte with Strawberries

 

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.