Chocolate Passover Torte is made without flour, in keeping with the dietary requirements of the Jewish holiday that begins Monday. Garnish it with fresh raspberries and sliced, toasted almonds, and serve with a rich, warm chocolate sauce.
Chocolate Passover Torte
Recipe from Hershey’s Cocoa.
1 cup sliced or slivered almonds, toasted (see note)
1 tablespoon plus 1 cup sugar
3/4 cup (1-1/2 sticks) butter
1/2 cup cocoa
5 eggs, separated
1/8 teaspoon salt
Raspberries and sliced toasted almonds for garnish, optional
Warm Chocolate Sauce (recipe follows)
Heat oven to 375 degrees. Grease bottom of 9-inch springform pan; line bottom with foil. Place cooled almonds in bowl of food processor with 1 tablespoon of the sugar; process until finely ground.
In small saucepan, melt butter; cool slightly. Stir in cocoa; cool.
Beat egg yolks with 3/4 cup of the sugar in large bowl until pale yellow. Add chocolate mixture and salt; mix well. Stir in almonds.
Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Add about 1/4 of the beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan.
Bake for 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and carefully peel off foil. Cool completely. Garnish with raspberries and almonds, if desired. Serve with Warm Chocolate Sauce.
Yield: 12 servings.
Warm Chocolate Sauce
1/3 cup packed light brown sugar
2 tablespoons cocoa
1 teaspoon potato starch
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
In small saucepan, stir together sugar, cocoa and potato starch. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens. Add butter; stir until melted. Cool slightly.
Yield: About 1-1/3 cups sauce.
Nutrition information per serving (with 1-3/4 tablespoons sauce): 350 calories, 23 grams fat (59 percent fat calories), 135 milligrams cholesterol, 230 milligrams sodium, 90 milligrams calcium, 29 grams carbohydrate, 76 grams protein.
Note: To toast almonds, heat oven to 350 degrees. Place almonds in single layer on baking sheet or in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until light brown. Cool completely.
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