Passover Chocolate Almond Torte
Passover Chocolate Almond Torte
This chocolate torte recipe is great anytime but has the added characteristic of having ingredients making it suitable for Passover. Garnish with a dusting of icing sugar and strawberries.
Ingredients
Serves: 12
- 1/2 cup (110g) margarine
- 225g dark chocolate, chopped
- 5 eggs, separated
- 3/4 cup (150g) white sugar
- 1 cup (140g) almond meal
Directions
Preparation:20min ›
Cook:50min ›
Extra time:5min ›
Ready in:1hour15min
- Preheat oven to 180 degrees C. Line bottom and sides of a 23cm springform cake tin with foil. Grease foil.
- Melt margarine and chocolate over low heat. Stir until smooth and let cool.
- In a medium size mixing bowl, beat egg 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 cake tin.
- Place an 20cm baking pan with 2 1/2 cm of water in it on the bottom rack of the oven (to make the torte more moist).
- Bake torte in preheated oven on centre rack for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in centre.
- 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.
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Reviews and Ratings
Global Ratings:
(60)
Reviews in English (51)
Used different ingredients. used butter instead of margarine and 150g hazelnut meal instead of 125g almond meal - 01 Apr 2010
So yummy! My mum (who loves her food) actually said it was the best chocolate cake she'd ever eaten and I think I agree. - 01 Apr 2010
delicious & I've been asked forthe recipe - 12 Apr 2011
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