1 tsp. instant coffee powder
2 tbsp. hot water
3 sqs. unsweetened baking chocolate
3 eggs, separated
1/2 c. butter
3/4 c. sugar
4 oz. almond paste, crumbled (Marzapan)
1/2 c. flour
Chocolate Glaze

Dissolve the coffee in the hot water. Beat egg whites just until stiff, moist peaks form. In metal mixing bowl, melt the chocolate and butter together. Cool; beat in the sugar, almond paste, and egg yolks and add the flour and beat well. Beat in the coffee. Fold in the beaten egg whites carefully until just blended. Spread into a well buttered 9 inch round cake pan and bake at 350 degrees for 30 minutes. Do not overbake; let cool in pan 10 minutes, then turn out onto cake rack.

Chocolate Glaze: In top of double boiler, combine 4 ounces chocolate chips with 1 tablespoon butter. Stir over hot water until just melted. Remove from heat and frost torte.

Serves 10 to 14.