How To make Passover Chocolate Fudge Torte
Frosting: 10 oz. bittersweet or semi-sweet chocolate, chopp
3/4 cup sugar
3/4 cup unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/2 cup liquid nondairy creamer
Cake: 1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 Tablespoons matzo cake meal
2 Tablespoons potato starch
5 large eggs, separated
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup liquid nondairy creamer
Garnish: Chocolate shavings (optional) Fresh mint leaves (optional)
For frosting: Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours. Meanwhile, prepare cake: Preheat oven to 350 degrees. Line 15 1/2x10 1/2x1?ch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
Combine egg whites and salt in large bowl. Using handheld mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions. Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan rack. Freeze cake until firm, about 30 minutes. Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup forsting over. Top with sexond layer. Spread 2/3 cup frostering over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.) Cover top of cake with chocolate shavings and garnish with mint, is desired. Cut crosswise into slices and serve.
To give credit where credit is due, the recipe is from Bon Appetit, April 1996.
How To make Passover Chocolate Fudge Torte's Videos
Hazelnut Flourless Chocolate Cake With Chef Gail Sokol
Chef Gail's twist on a flourless chocolate cake includes chopped hazelnuts and hazelnut liqueur! It would be a fabulous dessert for Passover, but really any time is perfect for this decedent confection! It's also gluten-free!
Here's the recipe:
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Don't PASSOVER These Delicious Treats | Flourless Chocolate Cakes
These delicious flourless chocolate cakes are kosher for Passover and year-round. Find more Passover content at passover.jccmanhattan.org! Visit jccmanhattan.org/recipes to view all of our original recipes
Ingredients:
7 oz. dark chocolate (72% or similar)
10 oz. unsalted butter
1 cup sugar
5 eggs
½ teaspoon salt
Directions:
1. Preheat oven to 325°F.
2. Butter and sugar 4 oz. foil ramekins or one 8-inch springform pan.
3. Melt together butter and chocolate over low heat.
4. Whisk together eggs, sugar, and salt until completely blended. Add in cinnamon, espresso powder, mint, or other flavors to customize according to your favorites.
5. Fold two mixtures together and pour into ramekins.
6. Bake until completely set, about 25-30 minutes. Tops will be crackly.
7. Let cool and turn out upside down to serve. Can serve with whipped cream, ice cream, caramel sauce, and/or berries.
Makes 8 4 oz. cakes, or one 8-inch cake.
Flourless Chocolate Cake | Gemma's Bigger Bolder Baking
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Passover Chocolate Torte Recipe
Delicious Chocolate Torte Recipe For Passover. I make it for Valentine's too becaus February 14 is my daughter's birthday and it is her favorite cake.
Passover Chocolate Torte Recipe
Delicious Chocolate Torte for any occasion, yet Kosher for Passover.
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