Passover chocolate nut torte
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Passover chocolate nut torte
  Passover    Chocolate    Jewish    Nuts    Tortes  
Last updated 6/12/2012 12:48:30 AM. Recipe ID 9602. Report a problem with this recipe.
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      Title: Passover chocolate nut torte
 Categories: Desserts, Jewish, Passover
      Yield: 12 Servings
 
MMMMM---------------------------TORTE--------------------------------
      6 oz Butter (or margarine)
    3/4 c  Sugar
      7    Eggs, separated
      4 oz Chocolate (bittersweet),
           -melted and cooled
      1 c  Almonds (unblanched),
           -finely ground
    1/2 ts Baking powder
    1/4 c  Almonds (unblanched),
           -chopped

MMMMM---------------------------ICING--------------------------------
      4    Eggs, lightly beaten
    1/2 ts Potato starch
      4 oz Chocolate (bittersweet),
           -melted
      4 oz Margarine, softened
    1/2 c  Almonds, finely ground
 
  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 degrees F. degrees. 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.
  
  NOTES:
  
  *  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 starch instead 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.
  
  : Difficulty:  moderate.
  : Time:  30 minutes preparation, 30 minutes baking, 5 minutes
  frosting. : Precision:  measure the ingredients.
  
  : Tovah Hollander
  : UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
  : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah
  
  : 




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Recipe ID 9602 (Apr 03, 2005)

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