Passover Slivered Almond Passover Fudge Cake Recipes

PASSOVER DOUBLE CHOCOLATE ALMOND TORTE

Passover Double Chocolate Almond Torte image

A flourless chocolate torte, fudgy and rich, but kosher for Passover.

Provided by Stephanie C.

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

½ teaspoon unsweetened cocoa powder for dusting, or as needed
2 (8 ounce) packages semi-sweet chocolate squares, coarsely chopped
½ cup butter
5 large eggs, separated
1 tablespoon vanilla extract
¼ cup white sugar
¼ cup chocolate chips
¼ cup crushed almonds
1 teaspoon confectioners' sugar for dusting, or as needed
½ teaspoon unsweetened cocoa powder for dusting, or as needed

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..

Nutrition Facts : Calories 399.5 calories, Carbohydrate 34.4 g, Cholesterol 117.4 mg, Fat 28.6 g, Fiber 3.8 g, Protein 7.2 g, SaturatedFat 15.5 g, Sodium 101 mg, Sugar 30.4 g

PASSOVER ALMOND SPONGE CAKE (BERT GREENE)

Passover Almond Sponge Cake (Bert Greene) image

Make and share this Passover Almond Sponge Cake (Bert Greene) recipe from Food.com.

Provided by coconutty

Categories Dessert

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

6 egg whites
1 pinch salt
4 egg yolks
8 ounces blanched almonds, ground
1 cup sugar
1 tablespoon matzo meal
2 tablespoons brandy
6 tablespoons amaretto liqueur

Steps:

Preheat oven to 350 degrees. Butter a 9" springform pan and line the bottom with parchment paper. Then butter the paper and flour the pan.
Beat egg whites in large bowl of an electric mixer until fluffy. Sprinkle with salt and beat until stiff. Add the egg yolks one at a time, beating well after each addition.
Combine the ground almonds, sugar, and matzo meal. Gradually add this to the egg mixture. Add the brandy and 2 tablespoons of the amaretto.
Pour batter into prepared pan and bake at 350 degrees until firm to the touch, about 1-1/4 hours. Cool completely in the pan.
Remove sides of pan and sprinkle with remaining 4 tablespoons amaretto.

Nutrition Facts : Calories 322.5, Fat 17.3, SaturatedFat 1.9, Cholesterol 94.4, Sodium 72.8, Carbohydrate 32.2, Fiber 3.1, Sugar 26.7, Protein 10.6

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