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Torte:.
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Preheat oven to 350 degrees.
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Lightly oil 9-in.
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springform pan.
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In food processor, finely grind almonds, matzo cake meal and 1/2 cup of the sugar.
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In large bowl, with electric mixer on high speed, beat egg yolks and 1/2 cup of the sugar until pale and thick, about 4 minutes.
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With mixer on low speed, beat in zest, juice and vanilla.
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In large bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form.
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Gradually beat in remaining sugar; beat until stiff, shiny peaks form.
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Stir almond mixture into egg-yolk mixture.
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Fold in egg-white mixture and chocolate until no white streaks remain.
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Pour into prepared pan.
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Bake 50 minutes or until cake tester inserted in center comes out clean.
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Let cool in pan on rack 10 minutes.
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Run knife around edges of cake to loosen; remove pan sides.
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Let cool completely.
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Sauce:.
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In blender or food processor, process raspberries in syrup and the sugar until smooth.
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With spatula, press through fine-mesh sieve.
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Stir in sliced berries.
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To serve:.
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Garnish with small fresh strawberries and fresh raspberries; dust lightly with kosher confectioners' sugar, if desired.
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Serve sauce on the side.
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Note:.
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To make kosher confectioners' sugar, combine 1/2 cup granulated sugar and 2 teaspoons potato starch in blender or food processor.
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Process 2 minutes or until powdery.
