Preheat oven to 350 F. Grease and flour 10" springform pan; set
aside. In large bowl, with mixer at high speed, beat egg whites and
salt until soft peaks form. Beating at high speed, gradually sprinkle
in 1/4 cup sugar, 2 Tbl at a time, beating well after each addition
until sugar is completely dissolved. Whites should stand in stiff
glossy peaks.
In small bowl with mixer at medium speed, beat egg yolks, vanilla and
3/4 cup sugar until thick and lemon colored. At low speed, beat in
flour and cocoa. With rubber spatula or wire whisk, gently fold egg
yolk mixture into egg whites. Pour into prepared pan; spread evenly.
Bake 35-40 minutes until top of cake springs back when lightly
touched with finger. Removed pan to wire rack. Cool cake completely
on rack.
In small bowl, with mixer at medium speed, beat pudding, milk, almond
extract and 1 cup heavy cream until stiff peaks form, about 5 minutes.
Remove cake from cake pan bottom; with serrated knife, cut cake
horizontally into 3 even layers. Place 1 cake layer on cake platter;
spread with half of pudding mixture; arrange second layer on top;
spread with remaining pudding mixture; top with remaining cake layer.
Refrigerate.
In double boiler over hot, not boiling, water, heat rum and 1/2 cup
chocolate pieces until chocolate is melted and mixture smooth. In
small bowl, with mixer at medium high speed, beat 1/2 cup heavy cream
and chocolate mixture until thick, about 15 minutes; use to frost
side and top of torte. Refrigerate
WEDGES: In double boiler over hot, not boiling, water, heat remaining
1/2 cup chocolate chips with 2 T shortening until chocolate is melted
and mixture is smooth, about 5 minutes, stirring occasionally. Spread
chocolate mixture evenly on waxed paper lined springform pan bottom.
Refrigerate until firm, about 10 minutes.
Carefully remove chocolate disk from pan bottom; with cool hands,
carefully peel waxed paper from chocolate disk. Heat blade in long,
sharp knife in hot wate; wipe it dry and cut chocolate into 12
wedges.
Cut torte into 12 wedges. Cut each strawberry in half. On center of
each wedge, arrange a strawberry half, cut side down; then lean a
chocolate wedge on strawberry.
