Instructions: Line the bottom of a 9 inch spring form pan with wax paper; grease paper.

With blender, mix sugar and margarine until fluffy. Add egg yolks. In a food processor, process almonds and chocolate until finely ground. Stir into sugar mixture.

In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into batter. Gently fold in remaining whites. Spread batter into pan, smoothing top.

Bake about 1 1/2 hours, until top springs back. Cool for 10 minutes before releasing.

Sauce: thaw and puree 2 cups frozen unsweetened strawberries. In small saucepan, combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.

Place sauce on plate. Place torte on top. Garnish with fresh strawberries.

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