Passover Double Chocolate Almond Torte Recipes

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• Whisk egg yolks and vanilla extract together in a large bowl.
• Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• Spread batter evenly into prepared springform pan.
• Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
• Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

PASSOVER CHOCOLATE ORANGE TORTE

Steps:

• Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
• Beat egg yolks with 1/2 cup sugar until very thick.
• Add chocolate, orange juice and rind; beat to combine.
• In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
• In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
• Gently fold in chocolate mixture into beaten whites.
• Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
• Prepare the filling:.
• Melt preserves; stir in orange sections.
• Cool for 5 minutes.
• Prepare the chocolate glaze:.
• Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
• Run a knife around edge of pan; remove cake from pan.
• Slice cake in half horizontally.
• Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• Whisk egg yolks and vanilla extract together in a large bowl.
• Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• Spread batter evenly into prepared springform pan.
• Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
• Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• Whisk egg yolks and vanilla extract together in a large bowl.
• Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• Spread batter evenly into prepared springform pan.
• Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
• Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

PASSOVER CHOCOLATE TORTE

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.

PASSOVER CHOCOLATE TORTE

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.