Chocolate Mousse Torte

Ingredients

• 6 eggs separated  (Make sure you warm your eggs at room temperature for a couple of hours, also rinse your bowls and beater with hot or very warm water and thoroughly dry)
• 1 ½  cups sugar (divided)
• 2 sticks (1/2 pound) unsalted butter or parve margarine (softened)
• 8-10 ounces semi-sweet chocolate, melted and cooled.  (I used parve chocolate chips that came in a 10 ounce bag).
• ½ cup ground almonds
• ¼ cup orange juice
• 4 tablespoon matzah cake meal.

Cooking Procedure:

1. Preheat oven to 350 degrees F.  Grease a 9-inch springform pan and place a well-greased piece of wax paper on the bottom.  (For the seder I used a 9-inch and an 8 inch springform pan).  (If you use the 8-inch, you will get a thicker cake).  (I also used the wax paper placing it on the bottom of the greased pan, then cut the shape around it to get a good seal).
2. Beat egg whites until frothy.  Slowly add ½ cup sugar, 2 tablespoons at a time, until whites hold a good peak but are not dry.  Set aside. 
3. Beat egg yolks in large mixer bowl until very thick and lemony in color.  Add butter/margarine, 1-cup sugar and melted chocolate.  Beat for 2 minutes.
4. Fold ground nuts, orange juice and cake meal into the egg yolk mixture. 
5. Fold in egg whites into the egg yolk mixture. 
6. Pour mixture into springform pan and bake for approximately 45 minutes or until cake begins to pull away from sides.
7. Remove from oven and cool for 15 minutes on a rack.  Remove sides of pan.  Let torte cool completely before inverting onto serving platter.  Remove wax paper.
8. We let the torte cool overnight.  The next day we purchased Kosher for Passover frosting (Glick Brand).  The frosting was very thick so it was removed from the tub, whipped up with an electric mixer.  Placed back into the tub, and the tub was placed in a cup with very hot water (The frosting did not hit the hot water).  Stir the frosting in the tub, it will thin out and spread beautifully on the cake.
9. Here is the other alternative that was used.  After the cake was cooled, I used strawberry jam, and spread it on top of the cake. 
10. If you are making a dairy meal, you can use whipped cream topping.  Beat 1 pint whipping cream and 2 tablespoons sugar until stiff.  Watch the whipping, if you over whip, you will end up with sweet butter.  Fold in 1 teaspoon vanilla or raspberry syrup can be used.