Heat oven to 375°
F . Grease bottom of 9-inch springform pan; line bottom with foil. Place
cooled almonds in bowl of food processor with 1 tablespoon sugar; process
until finely ground.
In small saucepan, melt
butter; cool slightly. Stir in cocoa; cool.
Beat egg yolks with 3/4
cup sugar in large bowl until pale yellow. Add chocolate mixture and salt;
mix well. Stir in almonds.
Beat egg whites until
foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but
not dry. Add about 1/4 beaten egg whites to chocolate mixture; stir until
well blended. Gradually fold remaining egg whites into chocolate. Pour
into prepared pan.
Bake 40 to 45 minutes
or until set. Cool 10 minutes in pan on wire rack.
Unmold and carefully
peel off foil from bottom. Cool completely. Serve with
Sauce: In small
saucepan, stir together sugar, cocoa and potato starch. Gradually stir
in evaporated milk. Cook over medium heat, stirring constantly, until
mixture thickens. Add butter; stir until melted. Cool slightly. Yield:
About 1-1/3 cups sauce.
Garnish as desired.
This recipe from www.inmamaskitchen.com
to article introducing Jewish cooking