TORTA DI CIOCCOLATO

      Title: TORTA DI CIOCCOLATO
  Categories: Chocolate, Desserts
       Yield: 6 Servings
  
      10    Vanilla wafers
     3/4 c  Semi-sweet chocolate chips
     1/2 c  Ground almonds
       6    Eggs, separated
     3/4 ts Cream of tartar
       1 c  Butter
       1 c  Sugar
     1/2 c  Flour, all-purpose
       1 tb Almond liqueur or almond
            -extract
            Confectioner's sugar
            -(optional)
  
   Calories     per serving:             Number of Servings: 0 Fat grams
   per serving:
   :           Approx. Cook Time: 0:45 Cholesterol per serving: Marks:
   
   *DIRECTIONS*
   
   Place wafers, chocolate chips and almonds in blender or food processor
   container.  cover and blend at medium speed until ingredients are
   finely ground and evenly combined. Set aside. In large mixing bowl,
   at high speed, beat egg whites with cream of tartar until stuff but
   not dry, just until whites no longer slip when bowl is tilted. Set
   aside. In small mixing bowl, at medium speed, beat together butter
   and sugar until light and fluffy. Beat in egg yolks until well
   blended. Gradually beat in reserved wafter mixture, flour and
   flavoring until thoroughly combined. Gently fold in about 1 cup of
   the reserved beaten whites. Gently but thoroughly, fold yolk mixture
   into remaining beaten whites. Pour into greased 9x13-in springform
   pan. Bake in preheated 350 F oven until knife inserted near the
   center comes out clean, about 45 minutes. Cool on wire rack. Remove
   rim of pan. Dust top of cake with confectioner's sugar, if desired.
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