Torte: 1) Adjust rack to 1/3 up from bottom of oven. Preheat to 375. Grease a 9x3 inch springform and line bottom with wax paper. Grease the paper and dust lightly all over with cake meal. 2) Melt chocolate in top of a double-boiler over hot water, on low heat. Remove from heat and set aside to cool slightly. 3) In small bowl of electric mixer, cream margarine. Add sugar and beat at moderately high speed for 2-3 minutes. Add yolks one at a time, beating until each is incorporated. 4) Beat in chocolate on lowest speed. Gradually beat in the almonds, scraping bowl with rubber spatula to keep mixture smooth. Transfer to a large mixing bowl. 5) In the large bowl of an electric mixer, beat the salt with the whites, until stiff but not dry. Stir a large spoonful of the whites into the chocolate, then in three additions, fold in the balance. Turn into pan. Level top by rotating briskly, side to side. 6) Bake for 20 min. At 375. Reduce oven to 350 and bake for an additional 50 minutes. Do not overbake. Cake should remain soft and moist in the center. 7) Wet and slightly wring out a folded dishtowel and place it on a smooth surface. Remove springform from oven and place it directly on the wet towel. Let stand 20 minutes. Remove sides of springform. Place a rack over cake and carefully invert. Remove bottom of form and wax paper lining. Cover with a flat plate and invert again to cool, right side up. The cake will be about 1 3/4 inches high. 8) When the cake is completely cool, place four strips of wax paper around the edges of cake plate. Gently transfer the cake to the plate, bottom up. \hold\up.00 1e glaze. * Can be baked and refrigerated for up to 2 days, or frozen. Keep torte on cakeplate and place in freezer for several hours until frozen. Once frozen, wrap in several layers of aluminum foil.