PASSOVER CHOCOLATE TORTE
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
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
RASPBERRY SACHERTORTE
It may look like this torte took hours to make, but it has a surprisingly short list of ingredients. A small slice splendidly satisfies a sweet tooth.-Rosetta Hockett, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended., In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set. Freeze option: Bake the cake and let cool (do not top with jam); freeze in a heavy-duty resealable plastic bag for up to 3 months. When ready to use, thaw at room temperature overnight. Top with the jam and glaze.
Nutrition Facts : Calories 328 calories, Fat 23g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 70mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
PASSOVER CHOCOLATE TORTE
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
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 FORGOTTEN TORTE WITH RASPBERRY SAUCE
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
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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