Passover Chocolate Raspberry Torte Recipes

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PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE



Passover Chocolate Torte with Raspberry Sauce image

Categories     Cake     Berry     Chocolate     Dessert     Bake     Passover     Raspberry     Spring     Kosher     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted kosher-for-Passover pareve (non-dairy) margarine
8 large egg yolks
1 cup plus 1/3 cup sugar
5 large egg whites
Paper doily
Fresh raspberries (optional)
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.

BEST CHOCOLATE RASPBERRY TORTE



Best Chocolate Raspberry Torte image

How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 25

3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

Steps:

  • Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.

PASSOVER CHOCOLATE TORTE



Passover Chocolate Torte image

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

1/2 cup margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
3/4 cup white sugar
1 cup ground almonds

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 CHOCOLATE TORTE



Passover Chocolate Torte image

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

½ cup pareve margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
¾ cup white sugar
1 cup ground almonds

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 FORGOTTEN TORTE WITH RASPBERRY SAUCE



Passover Forgotten Torte With Raspberry Sauce image

Now this is a very unusual dessert! It's almost one of those "set and forget" recipes. The "cooking time" also includes the chilling time. Source: Better Homes and Gardens

Provided by Nana Lee

Categories     Dessert

Time 12h30m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup egg white, at room temperature about 6
2 teaspoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cups sugar
1 cup whipping cream
2 teaspoons sugar
1 teaspoon vanilla
3 cups red raspberries or 1 (12 ounce) package frozen raspberries, thawed
1 tablespoon sugar
fresh mint leaves (optional)

Steps:

  • Preheat oven to 450ºF.
  • Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
  • FOR TORTE:.
  • In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
  • Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
  • Gradually beat in the 1-1/4 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes).
  • Using a rubber scraper, transfer mixture to prepared pan and smooth the top.
  • Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan.
  • Place in preheated oven.
  • Turn off oven.
  • Let torte dry in oven with door closed for at least 8 hours or overnight.
  • If using a tube pan, loosen edges and center with a sharp knife.
  • Lift out tube. (Or remove sides of springform pan.)
  • Slide knife under meringue.
  • Invert onto a serving plate.
  • Cover with plastic wrap and foil; freeze, if desired.
  • FROSTING:.
  • About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
  • Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
  • Frost the tops and sides of the torte.
  • Cover and chill until serving time.
  • RASPBERRY SAUCE:.
  • In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
  • Cover; process or blend until smooth.
  • Strain sauce, if desired.
  • Cover and chill until serving time.
  • Serve the sliced torte topped with raspberry sauce.
  • Garnish with fresh mint leaves, if desired.

Nutrition Facts : Calories 181.9, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 33.1, Carbohydrate 27.1, Fiber 2, Sugar 24.2, Protein 2.4

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Top Asked Questions

What is the best Passover dessert for Passover?
A chocolate almond flour cake is a great choice for a Passover dessert. Firstly, it’s wheat free and gluten free. Secondly, the use of almond flour lightens up the texture, making it less dense and heavy than most other flourless chocolate cakes.
How do you make a cake torte with raspberries?
To assemble the torte: Remove the parchment from one of the cake layers and place the layer on a serving plate. Top with about half the whipped cream. Arrange the raspberries evenly atop the cream. Remove the parchment from the second cake layer and place it on top of the cream and raspberries, pressing it down gently.
How do you make a chocolate torte with almonds?
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).
What is the best gluten free flourless cake for Passover?
This scrumptious chocolate almond cake with refreshing raspberry sauce is the perfect gluten free flourless chocolate cake for Passover. You will also need: 9 or 10-inch spring form (recommended) or cake pan, parchment paper, electric mixer Notes: This cake can be stored for up to 3 days in the refrigerator in an airtight container.

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