🚀 go-pugleaf

CHOC-NUT-TORTE(D)        USENET Cookbook        CHOC-NUT-TORTE(D)

PASSOVER CHOCOLATE NUT TORTE

     CHOC-NUT-TORTE - Rich chocolate dessert for Passover

     This is the only Passover dessert I've ever tasted that is
     good enough to be making during the rest of the year as well
     (when you can use corn starch instead of the potato starch).

INGREDIENTS (Serves 12-16)
          TORTE
     6 oz      butter or margarine
     3/4 cup   sugar
     7         eggs, separated
     4 oz      bittersweet chocolate, melted and cooled
     1 cup     unblanched almonds, finely ground
     1/2 tsp   baking powder
     1/4 cup   unblanched almonds, chopped
          ICING
     4         eggs, lightly beaten
     1/2 tsp   potato starch
     4 oz      bittersweet chocolate, melted
     4 oz      margarine, softened
     1/2 cup   almonds, finely ground

PROCEDURE (TORTE)
          (1)  Cream the butter and gradually beat in the sugar
               until the mixture is light and creamy.

          (2)  Beat in the yolks, one at a time.

          (3)  Blend in the chocolate, and gently fold in the
               ground almonds mixed with the baking powder.

          (4)  Beat the egg whites until stiff but not dry, then
               fold into the mixture.

          (5)  Pour into a well-greased 10-inch springform pan.
               Bake about 30 minutes in an oven preheated to 350
               deg. F degrees.

          (6)  Allow to cool, then frost thickly with the icing
               and sprinkle with the chopped nuts.

PROCEDURE (ICING)
          (1)  Mix together the eggs, sugar and potato starch in
               the top of a double boiler.  Heat over boiling
               water, stirring, until mixture thickens.  Do not
               boil the mixture, and beware of "scrambled eggs"!

          (2)  Cool, then stir in the chocolate.

          (3)  Gradually beat in the butter, one tablespoon at a

               time.

          (4)  Fold in the nuts until the mixture is thick enough
               to spread.

NOTES
     If you don't have a springform pan for Passover, use an
     aluminum disposable cake pan and just strip off the sides
     when the cake has cooled.

RATING
     Difficulty: moderate.  Time: 30 minutes preparation, 30
     minutes baking, 5 minutes frosting.  Precision: measure the
     ingredients.

CONTRIBUTOR
     Tovah Hollander
     UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
     {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah