Passover Chocolate Torte

Passover Chocolate Torte

45
NIBLETS 2

"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."

Ingredients

{{adjustedServings}} servings 307 cals
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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
  2. Melt margarine and chocolate over low heat. Stir until smooth and let cool.
  3. 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.
  4. 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).
  5. 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.
  6. 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

45
  1. 55 Ratings

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What an awesome dessert! I made it in an 11" torte pan and glazed it with a chocolate glaze that I found on this site ("Satiny Chocolate Glaze"). After glazing, I cut the torte into 12 slices ...

This is a truly delicious cake, Passover or not! I am as intense a chocoholic as they come and this cake has now become my favorite, bar none. I made it last night and I got scared towards the...

fast, easy, delicious! we topped with confectioner's sugar and raspberries. tasted even better after chilling in the fridge.