Don't miss another issue…      Subscribe

Chocolate Cream Passover Torte

 

9

Yield

1

batch

Prep

25

min

Cook

30

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

cup cocoa powder
¼ cup water
boiling
2 tablespoons butter
1 teaspoon vanilla extract
6 large eggs
separated
cup sugar
divided
cup almonds
blanched, toasted
*

Directions

Heat oven to 350℉ (180℃).

Line bottom of 15½x10½x1-inch jelly-roll pan with parchment paper.

In small bowl, stir together ⅓ cup cocoa and water until mixture is smooth.

Stir in butter and vanilla; cool.

In large bowl, combine egg yolks and ½ cup sugar; beat on medium speed of electric mixer until light and fluffy, about 5 minutes.

Add chocolate mixture and almonds, beating until well blended.

In another large bowl, beat egg whites until foamy.

Gradually add remaining sugar, beating until stiff peaks form.

Fold ¼ egg white mixture into chocolate mixture.

Add remaining egg whites, folding well.

Pour batter into prepared pan.

Bake 18 to 20 minutes or until cake springs back when touched lightly in center.

Dust cake with 1 tablespoon cocoa; cover with clean dry towel.

Cool in pan on wire rack. Cut cake into 4 equal pieces.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 30542% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 148mg 6%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 10%
Sugars g
Protein 22g
Vitamin A 11% Vitamin C 0%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed