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Passover Chocolate Fudge Torte

 

26

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

5

hrs

Trans-fat Free, High Fiber
 

Ingredients

Frosting
10 ounces unsweetened chocolate
bittersweet or semi-sweet, chopped
¾ cup sugar
¾ cup margarine
pareve, diced
3 large eggs
beaten to blend
½ cup cream
liquid, non-dairy
Cake:
1 ½ cups sugar
1 cup cocoa powder
unsweetened
6 tablespoons matzo meal
*
2 tablespoons potato starch
*
5 large eggs
separated
¼ teaspoon salt
¼ cup vegetable oil
¼ cup cream
liquid, non-dairy
Garnish:
1 x chocolate
shavings, optional
*
1 x mint leaves
fresh, optional
*

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 1/2x10 1/2x1 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 5x10 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 67061% of calories from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 226mg 75%
Sodium 390mg 16%
Total Carbohydrate 23g 23%
Dietary Fiber 7g 28%
Sugars g
Protein 24g
Vitamin A 24% Vitamin C 1%
Calcium 9% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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