Passover Chocolate Torte With Raspberry Sauce Recipes

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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 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.

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

RASPBERRY SAUCE



Raspberry Sauce image

Categories     Sauce     Berry     Dessert     Vegetarian     Quick & Easy     Raspberry     Spring     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 2

2 12-ounce packages frozen unsweetened raspberries, thawed, with juices
1 cup sugar

Steps:

  • Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)

PASSOVER CHOCOLATE RASPBERRY TORTE



Passover Chocolate Raspberry Torte image

An elegant looking dessert. Can be garnished with whole raspberries, chocolate leaves and/or cocoa powder.

Provided by NIBLETS

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 16

Number Of Ingredients 10

2 cups unsalted butter
1 cup cola-flavored carbonated beverage
16 ounces semisweet chocolate, chopped
⅓ cup raspberry jam
1 teaspoon lemon juice
8 eggs, room temperature
1 cup white sugar
2 tablespoons vanilla sugar
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 10 inch springform pan with parchment paper.
  • In a heavy saucepan over low heat, or using a double boiler, mix butter or margarine and cola and heat through. Remove the pan from the stove and add chocolate, stirring to melt. Let this mixture cool completely.
  • In a small mixing bowl, blend raspberry preserves and lemon juice together. In the bowl of an electric mixer, whip the eggs with sugar and vanilla sugar for 10 minutes on high speed. Whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's OK). Stir in raspberry preserve mixture.
  • Place the prepared springform pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees F (165 degrees C). Bake 55 to 60 minutes until the cake is done. The cake is done when the top has a slight crust and seems set. Cake may rise and fall but that is fine. Refrigerate the cake several hours.
  • To make the glaze: Melt the chocolate chips with butter or margarine in a double boiler; stir to melt evenly. Cool, then pour over chilled cake before serving.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 43.4 g, Cholesterol 157.8 mg, Fat 39 g, Fiber 2.8 g, Protein 6.2 g, SaturatedFat 23.2 g, Sodium 39.1 mg, Sugar 38.7 g

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