Passover Chocolate Fudge Torte
A kosher-for-Passover chocolate fudge torte: a flourless matzo-meal sponge layered with rich chocolate fudge frosting. Dairy-free and parve, rising on whipped egg whites instead of leavening.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
5 hrsPassover baking has its constraints, no flour, no leavening, and for many tables no dairy, but this chocolate torte proves they’re no obstacle to a serious dessert. The sponge is built on matzo cake meal and potato starch instead of flour, and it rises on nothing but whipped egg whites.
That’s the key technique. Beat the whites to stiff but not dry peaks, beat the yolks with sugar, oil, and non-dairy creamer until thick, then fold the two together gently in three additions so all that air survives. Lose the air and you lose the lift.
It bakes thin in a sheet pan, then gets cut into three rectangles and stacked with a glossy fudge frosting made entirely parve, with margarine and non-dairy cream standing in for butter.
A thin crumb coat first, then the final layer and a shower of chocolate shavings, make this a proper layered cake. Best of all, it can be made three days ahead, a real gift during a busy holiday.
Chef Tips
- Beat the egg whites to stiff but not dry peaks. Over-beaten whites turn grainy and won’t fold in cleanly.
- Fold the whites in gently, in three additions, to keep the batter airy without flour or leavening.
- Freeze the baked cake briefly before cutting so the thin layers slice cleanly without crumbling.
- Apply a thin crumb coat and chill it before the final frosting, for a smooth, crumb-free finish.
Variations
- Use bittersweet rather than semisweet chocolate for a deeper, less sweet torte.
- Garnish with toasted nuts, berries, or a dusting of cocoa instead of chocolate shavings.
- For a non-Passover version, swap the matzo cake meal and potato starch for cake flour.
Ingredients
Directions
For frosting: Combine all ingredients in heavy large saucepan.
Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes.
Refrigerate until just thick enough to spread, stirring occasionally, about 1½ hours.
Meanwhile, prepare cake: Preheat oven to 350℉ (180℃).
Line 15 ½×10 ½×1 inch baking sheet with foil, leaving overhang.
Grease foil.
Sift ½ cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
Combine egg whites and salt in large bowl.
Using handheld mixer, beat whites until soft peaks form.
Gradually add ½ cup sugar; beat until stiff but not dry.
Using same beaters, beat yolks and ½ cup sugar in another large bowl until thick, about 2 minutes.
Gradually beat in oil, then nondairy creamer.
Add dry ingredients; beat just until blended.
Fold whites into yolk mixture in 3 additions.
Spread batter in prepared pan.
Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes.
Cool cake in pan rack.
Freeze cake until firm, about 30 minutes.
Using foil as aid, lift cake onto work surface.
Cut cake crosswise into 3 rectangles, each about 5×10 inches.
Slide large spatula under 1 cake rectangle; transfer to platter.
Spread ⅔ cup forsting over.
Top with second layer.
Spread ⅔ cup frosting over. Top with third layer.
Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs.
Refrigerate 15 minutes to set thin coat of frosting.
Spread remaining frosting decoratively over cake.
Refrigerate until cold, about 4 hours.
(Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.) Cover top of cake with chocolate shavings and garnish with mint, is desired.
Cut crosswise into slices and serve.
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