Viennese Almond Torte

This is similar to the famous Sacher Torte — made with only 1 tablespoon of flour — which has become synonymous with rich, luxurious desserts.

• 6 ounces semi-sweet chocolate
• ½ cup margarine
• 8 eggs, separated
• ¾ cup sugar
• juice of 1 lemon
• 1 teaspoon vanilla extract
• 3 tablespoons Sabra liqueur
• 1 cup ground almonds
• 1 tablespoon flour

CHOCOLATE ICING

• 6 ounces chocolate chips
• 3 tablespoons margarine
• 2 tablespoons brandy or wine
• ½ teaspoon vanilla extract

Melt chocolate and margarine over low heat. Beat egg yolks and ½ cup of the sugar until light and fluffy. Stir in melted chocolate and margarine, lemon juice, vanilla extract, liqueur, almonds, and flour. Beat egg whites until frothy, gradually adding remaining sugar. Beat until whites form stiff peaks. Fold into chocolate-egg yolk mixture. Pour into a greased 9-inch springform pan and bake in a preheated 350° oven for 15 minutes. Lower heat to 325° and continue baking for an additional 45 minutes. For chocolate icing, melt chocolate chips and margarine. Remove from heat and stir in brandy or wine and vanilla extract. Spread on cake while still warm.