Name: Chocolate Toasted Almond Torte
Cook time: 40 minutes
Total time: 2 1/4 hours
Yield: Makes 8 to 10 servings
Ingredients: Vegetable oil for greasing pan; 1 cup blanched almonds (5 ounces); 8 ounces fine quality bittersweet chocolate, chopped; 5 large eggs, separated, at room temperature for 30 minutes; 2/3 cup well-stirred coconut milk; 1 teaspoon vanilla; 1/3 cup matzoh cake meal; 2 tablespoons potato starch; 1/2 teaspoon salt; 1/2 cup sugar; 1/3 cup sugar; 1/2 teaspoon potato starch; Sliced strawberries (about 1 quart; 3 cups); About 1/4 cup sliced almonds preferably with skin, lightly toasted for garnish (optional); a 9-to 9 1/2-inch (24 centimeter) spring-form pan; a coffee/spice grinder

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Chocolate Toasted Almond TorteChris Gentile

Rich with chocolate and studded with bits of toasted almonds with a faint coconut flavor, this heavenly dessert is a special finish to a holiday meal. Because the leavening comes from aeration, it is essential that the ingredients be at room temperature before assembling the batter.

Cooks' Notes:

•Torte can be made 1 day ahead and kept loosely covered with foil at room temperature. Dust with sugar before serving.
•If you are unable to find matzoh cake meal, finely grind regular matzoh meal in a coffee/spice grinder, then measure.

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