CHOCOLATE TOASTED ALMOND TORTE
Provided by Melissa Roberts
Categories Chocolate Nut Bake Passover Strawberry Tree Nut Almond Coffee Grinder Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- Bake cake:
- Preheat oven to 350°F with rack positioned in middle.
- Grease spring-form pan and line bottom and sides with parchment (greasing pan will help parchment stick).
- Arrange almonds in a shallow baking pan and toast in oven until deep golden in color, about 15 minutes. Cool completely. Reduce oven temperature to 325°F.
- While nuts cool, place chocolate in a heatproof bowl and melt over a pot of simmering water, stirring occasionally. Cool chocolate to warm.
- Place cooled almonds with matzoh cake meal, potato starch and salt in a food processor and pulse until finely ground. (Be careful not to grind to a paste.)
- Whisk yolks, coconut milk, and vanilla into chocolate until smooth, then whisk in half of almond mixture until combined (mixture will be slightly grainy).
- Beat egg whites with a pinch of salt in the bowl of an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add sugar in a slow steady stream, beating, until whites hold stiff glossy peaks.
- Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
- Sprinkle remaining almond mixture over the top and fold in gently but thoroughly until combined. Pour batter into prepared pan, and bake until cake is firm to the touch and begins to pull away from sides (center will appear moist but will set once cool), 45 to 50 minutes.
- Transfer to a rack and cool 30 minutes, then remove sides of spring-form and parchment and cool completely. Invert cake on rack and remove bottom and parchment, then reinvert cake onto a serving plate.
- Make powdered sugar while cake cools:
- Grind sugar and potato starch together in coffee/spice grinder until powdery.
- Just before serving, sprinkle top with sliced almonds (if desired) and dust with powdered sugar. Enjoy with berries alongside.
PASSOVER CHOCOLATE TORTE
Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.
Provided by NIBLETS
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
- Melt margarine and chocolate over low heat. Stir until smooth and let cool.
- In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
- Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
- Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
- Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g
PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE
Steps:
- Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.
- Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
- Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)
- Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.
PASSOVER CHOCOLATE TORTE
Passover recipes are always full of beaten egg whites. The first few Passovers I was married I didn't have an electric mixer kosher for Passover, and I would beat those egg whites by hand. It gave me a really good workout each year, considering how many egg whites you can beat over the 7/8 day holiday. After a few years I got smart and finally bought an electric mixer. I stopped getting my workout, and started baking more cakes. I always gain weight over the holiday, sigh...
Provided by Mirj2338
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line the bottom and sides of a 9 inch springform pan with foil.
- Grease the foil.
- Melt the margarine and chocolate over low heat or in the microwave.
- Stir until smooth and let cool.
- In a medium-size mixing bowl, beat the egg whites until stiff, about about 2 minutes.
- In a separate bowl, beat together the yolks and sugar until thick and pale, about 1 minute.
- Blend in the chocolate mixture and stir in the almonds.
- Fold in the beaten whites, 1/3 at a time, into the chocolate until no streaks of white remain.
- Scrape into prepared pan.
- Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
- Bake the torte on center rack at 350 degrees F for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center.
- Cover the torte loosely with foil for the last 20 minutes of baking.
- Note: Don't worry if the cake cracks because the top will be on the bottom later.
- Cool on wire rack for 10 minutes and then carefully remove sides of pan.
- Invert onto a serving plate and cool completely.
- You can top with whipping cream or dust with confectioner's sugar if you want.
Nutrition Facts : Calories 287, Fat 23.5, SaturatedFat 8.4, Cholesterol 88.1, Sodium 122.4, Carbohydrate 19.9, Fiber 4.1, Sugar 13.2, Protein 6.8
PASSOVER DOUBLE CHOCOLATE ALMOND TORTE
A flourless chocolate torte, fudgy and rich, but kosher for Passover.
Provided by Stephanie C.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
- Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
- Whisk egg yolks and vanilla extract together in a large bowl.
- Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
- Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
- Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
- Spread batter evenly into prepared springform pan.
- Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
- Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
- Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
- Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..
Nutrition Facts : Calories 399.5 calories, Carbohydrate 34.4 g, Cholesterol 117.4 mg, Fat 28.6 g, Fiber 3.8 g, Protein 7.2 g, SaturatedFat 15.5 g, Sodium 101 mg, Sugar 30.4 g
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