Chocolate Passover Torte with Warm Chocolate Sauce

Chocolate TORTE

 * 1 	cup 	sliced almonds, toasted
 * 1 	tbsp 	PLUS 1 cup granulated sugar
 * 3/4 	cup 	butter (1 ½ sticks)
 * 1/2 	cup 	cocoa
 * 5 	large 	eggs, separated
 * 1/8 	tsp 	salt

WARM chocolate SAUCE

 * 1/3 	cup 	Packed Lt. brown sugar
 * 2 	tbsp 	cocoa
 * 1 	tsp 	potato starch
 * 3/4 	cup 	evaporated milk
 * 1/4 	cup 	butter (½ stick)

Directions

 * 1) Heat oven to 375 °F.
 * 2) Grease bottom of a 9-inch springform 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 1 1/3 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.