Passover Chocolate Nut Torte

by Wendy Lockman

Prep time: 0:30

Servings: 10 servings

INGREDIENTS

6 oz. butter or margarine
3/4 cup sugar
7 eggs, separated
4 oz. bittersweet chocolate, melted and cooled
1 cup almonds, unblanched and finely ground
1/2 tsp. baking powder
1/4 cup almonds, unblanched, chopped

Icing:
4 eggs, lightly beaten
1/2 tsp. potato starch
4 oz. bittersweet chocolate, melted
4 oz. margarine, softened
1/2 cup almonds, finely ground

INSTRUCTIONS

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

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.

CHEF COMMENTS

Rich chocolate dessert for Passover. This is the only Passover dessert I've ever tasted that is good enough to be making during the rest of the year as well (when you can use corn starchinstead of the potato starch).

If you don't have a springform pan for Passover, use an aluminum disposable cake pan and just strip off the sides when the cake has cooled.

Tagged: cakes, chocolatetorte, desserts add tags

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