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1
Preheat the oven to 350 degrees F.
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2
Line the bottom and sides of a 9 inch springform pan with foil.
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3
Grease the foil.
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4
Melt the margarine and chocolate over low heat or in the microwave.
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5
Stir until smooth and let cool.
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6
In a medium-size mixing bowl, beat the egg whites until stiff, about about 2 minutes.
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7
In a separate bowl, beat together the yolks and sugar until thick and pale, about 1 minute.
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8
Blend in the chocolate mixture and stir in the almonds.
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9
Fold in the beaten whites, 1/3 at a time, into the chocolate until no streaks of white remain.
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10
Scrape into prepared pan.
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11
Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
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12
Bake the torte on center rack at 350 degrees F for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center.
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13
Cover the torte loosely with foil for the last 20 minutes of baking.
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14
Note: Don't worry if the cake cracks because the top will be on the bottom later.
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15
Cool on wire rack for 10 minutes and then carefully remove sides of pan.
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16
Invert onto a serving plate and cool completely.
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17
You can top with whipping cream or dust with confectioner's sugar if you want.
