3/4 c. butter
6 tbsp. cocoa
1 c. white sugar (divided)
2/3 c. ground almonds
2 tbsp. flour
3 eggs, separated
2 tbsp. water

CHOCOLATE GLAZE: (To frost torte)
2 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 tsp. vanilla
1 c. powdered sugar

Melt butter in medium saucepan over low heat. Stir in cocoa and 3/4 cup sugar. Blend until smooth. Remove from heat. Cool 5 minutes. Blend in almonds and flour. Beat in egg yolks one at a time. Blend in water.

In medium bowl, beat egg whites until foamy. Gradually add remaining sugar. Beat just until soft peaks form. Gently fold chocolate mixture into egg whites, blending well. Pour into greased and floured 9 inch round pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Cool 10 minutes and take out of pan. Cool completely on wire rack. (Cake will settle.)

Frosting: Melt butter in small pan over low heat. Add cocoa and water. Stir constantly until mixture thickens. Do not boil. Remove from heat. Add vanilla. Gradually add sugar, beating until smooth. Decorate along edge of cake with red hots and make leaves with canned green decorating frosting, so when sliced, each piece is decorated.