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1
Preheat oven to 350F.
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2
Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper.
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3
Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth.
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4
Remove from heat.
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5
Cool until lukewarm.
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6
Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes.
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7
Add chocolate mixture in 2 additions and beat until well blended.
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8
Using clean dry beaters, beat egg whites in another large bowl until foamy.
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9
Gradually add 1/4 cup sugar and beat until whites are stiff but not dry.
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10
Fold 1/3 of whites into chocolate mixture.
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11
Fold in remaining whites in 2 additions.
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12
Transfer batter to prepared pan.
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13
Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack).
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14
Run small sharp knife around torte to loosen.
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15
Cool in pan on rack (torte will fall and crack).
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16
Remove pan sides.
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17
Invert torte onto platter.
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18
(Can be prepared 1 day ahead.
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19
Cover with cake dome and store at room temperature.)
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20
Grind 1/3 cup sugar in blender until fine powder forms.
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21
Place doily atop torte.
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22
Sift ground sugar over doily; gently remove doily.
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23
Garnish torte with raspberries, if desired.
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24
Serve with Raspberry Sauce.
