Chocolate Passover Torte with Warm Chocolate Sauce

Chocolate torte

 * 1 cup sliced almonds, toasted
 * 1 tbsp plus 1 cup granulated sugar
 * ¾ cup butter (1 ½ sticks)
 * ½ cup cocoa
 * 5 large eggs, separated
 * ⅛ tsp salt

Warm chocolate sauce

 * ⅓ cup packed light brown sugar
 * 2 tbsp cocoa
 * 1 tsp potato starch
 * ¾ cup evaporated milk
 * ¼ cup butter (½ stick)

Directions

 * 1) Heat oven to 375 °F.
 * 2) Grease bottom of a 9-inch spring-form pan; line bottom with foil.
 * 3) Place cooled almonds in bowl of food processor with 1 tablespoon of the sugar; process until finely ground.
 * 4) In small sauce pan, melt butter; cool slightly.
 * 5) Stir in cocoa; cool.
 * 6) Beat egg whites until foamy.
 * 7) Gradually add remaining ¼ cup sugar, beating until stiff but not dry.
 * 8) Add about ¼ of the beaten egg whites to chocolate mixture; stir until well blended.
 * 9) Gradually fold remaining egg whites into chocolate, pour into prepared pan.
 * 10) Bake for 40–45 minutes or until set.
 * 11) Cool 10 minutes in pan on wire rack.
 * 12) Unmold and carefully peel off foil.
 * 13) Cool completely.
 * 14) Serve garnished with fresh raspberries and warm chocolate sauce.
 * 15) Warm chocolate sauce: in small saucepan, stir together sugar, cocoa and potato starch.
 * 16) Gradually stir in evaporated milk.
 * 17) Cool over medium heat, stirring constantly, until mixture thickens.
 * 18) Add butter; stir until melted.
 * 19) Cool slightly.
 * 20) Makes about 1⅓ cups of sauce.
 * 21) Note: to toast almonds, heat oven to 350 °F.
 * 22) Place almonds in a single layer on baking sheet or in a shallow baking pan.
 * 23) Bake 7–8 minutes, stirring occasionally, until light brown.
 * 24) Cool completely.