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Passover Chocolate Nut Torte

 

31

Yield

12

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free
 

Ingredients

Torte
6 ounces butter
¾ cup sugar
7 large eggs
separated
4 ounces chocolate, bittersweet
melted and cooled
1 cup almonds
unblanched, finely ground
½ teaspoon baking powder
¼ cup almonds
unblanched, chopped
*
Icing
4 large eggs
lightly beaten
½ teaspoon potato starch
*
4 ounces chocolate, bittersweet
melted
4 ounces margarine
softened
½ cup almonds
finely
*

Directions

TO MAKE TORTE: Cream the butter and gradually beat in the sugar until the mixture is light and creamy.

Beat in the yolks, one at a time.

Blend in the chocolate, and gently fold in the ground almonds mixed with the baking powder.

Beat the egg whites until stiff but not dry, then fold into the mixture.

Pour into a well-greased 10-inch springform pan.

Bake about 30 minutes in an oven preheated to 350℉ (180℃).

Allow to cool, then frost thickly with the icing and sprinkle with the chopped nuts.

TO MAKE ICING: Mix together the eggs, sugar and potato starch in the top of a double boiler.

Heat over boiling water, stirring, until mixture thickens.

Do not boil the mixture, and beware of "scrambled eggs!"

Cool, then stir in the chocolate.

Gradually beat in the butter, one tablespoon at a time.

Fold in the nuts until the mixture is thick enough to spread.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 39372% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 247mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 18% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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