Preheat oven to 300.
1 1/4 cup sugar
1 cup margarine, softened
4 eggs, separated
2 1/4 cups almonds, sliced, blanched
7 oz. unsweetened chocolate
2 cups strawberries, frozen, unsweetened
1 cup sugar
Line the bottom of a 9 inch springform pan with wax paper; grease paper.
With blender, mix sugar and margarine until fluffy. Add egg yolks. In a food processor, process almonds and chocolate until finely ground. Stir into sugar mixture.
In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into batter. Gently fold in remaining whites. Spread batter into pan, smoothing top. Bake about 1 1/2 hours, until top springs back. Cool for 10 minutes before releasing.
Sauce: thaw and puree 2 cups frozen unsweetened strawberries. In small saucepan, combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.
To Serve: place sauce on plate. Place torte on top. Garnish with fresh strawberries.