Chocolate Torte

• Preheat oven to 350F – place oven racks at lowest and middle positions.
• Line bottom and sides of torte pan with foil; grease foil.
• Melt butter and chocolate in double boiler over low/med heat; remove from heat and cool.
• In medium bowl, beat egg whites until stiff, about two minutes.
• In another bowl, beat egg yolks and sugar until thick and pale; about one minute.
• Blend chocolate mixture into yolks and fold in almonds and optional rum.
• Fold egg whites into chocolate mixture, 1/3 at a time, stirring so that no streaks of white remain.
• Scrape into prepared pan.
• To help ensure a moist torte, place an 8" pan with 1" water on the bottom rack of the oven.
• Bake torte on centre rack for 45-50 minutes or until sides begin to pull away from pan and top is set in centre.
• Cover torte loosely with foil for the last 20 minutes of baking.
• Cool on wire rack for 10 minutes and then carefully remove sides of pan; invert torte onto a serving plate and cool completely.

Glaze

• Melt butter, chippits and corn syrup over low heat and stir until smooth.
• Remove from heat and add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.
• Garnish with strawberries.