Preparation / Directions:
1. Cream butter; beat in sugar and salt, beating until light and fluffy.
2. Add egg yolks and whole egg; beat well.
3. Melt chocolate; add to mixture, blending well. Stir in almonds.
4. Beat egg whites until stiff but not dry; fold carefully into chocolate mixture.
5. Pour into three 8-inch layer pans which have been lined on bottoms with paper; bake in preheated 350 F. oven 15 to 20 minutes, or until cake tester inserted in centers comes out clean.
6. Cool in pans 15 minutes. Remove from pans and finish cooling on racks.
7. Stir jam to break up fruit; fold jam into whipped topping; add milk.
8. Spread filling between layers and over top of torte; garnish with additional whipped topping, if desired.
9. Chill at least 2 hours.
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