Chocolate passover torte with warm chocolate sauce

1. Heat oven to 375 °F. Greasei bottom of a 9-inch springform pan; line bottom with foil.
2. Place cooled almonds in bowl of food processor with 1 tablespoon of the sugar; process until finely ground.
3. In small sauce pan, melt butter; cool slightly.
4. Stiri in cocoa; cool.
5. Beat egg whites until foamy.
6. Gradually add remaining ¼ cup sugar, beating until stiff but not dry. Add about ¼ of the beaten egg whites to chocolate mixture; stir until well blended.
7. Gradually fold remaining egg whites into chocolate, pour into prepared pan. Bakei for 40-45 minutes or until set. Cool 10 minutes in pan on wire rack.
8. Unmold and carefully peel off foil.
9. Cool completely.
10. Serve garnished with fresh raspberries and warm chocolate sauce.
11. Warm chocolate sauce: in small saucepan, stir together sugar, cocoa and potato starch.
12. Gradually stir in evaporated milk.
13. Cool over medium heat, stirring constantly, until mixture thickens.
14. Add butter; stir until melted.
15. Cool slightly.
16. Makes about 1 1/3 cups of sauce.
17. Note: to toast almonds, heat oven to 350 °F. Place almonds in a single layer on baking sheet or in a shallow baking pan. Bake 7-8 minutes, stirring occasionally, until light brown.
18. Cool completely.