In a large mixing bowl cream butter and sugar.

Beat in 1 egg yolk at a time until mixture is light and fluffy.

Add the grated chocolate, matzah meal, almonds and salt.

In another bowl, beat egg whites until stiff but not dry.

Fold into the chocolate mixture.

Spoon into an ungreased removable rim or spring-form pan.

Bake in a 325° oven for 50-60 minutes.

Cool on a rack.

Remove from pan and slice torte horizontally through the middle.

Make sure the top has a flat surface.

Place jam or preserves between the layers.

Cover the cake with chocolate ganache, which follows.

In a small heavy saucepan over low heat, heat whipping cream until warm.

Add Chocolate chips; stir constantly, just until chips are melted and mixture is smooth.

Do not let mixture come to a boil.

Transfer mixture to medium bowl; refrigerate until of spreading consistency, about 1.5 hours.