How To make Viennese Choch. Torte Passover
8 Eggs seperated
1 c Sugar
2 oz Semisweet choch melted coold
1/4 c Fresh orange jice
1 ts Grated orange rind
2 c Ground walnuts
1/3 c Cake meal
1/3 c Potatostarch
2 Oranges peeled sectioned
ORANGE FILLING:
10 oz Jar Apricot preserves
1 Orange peeled and section
CHOCOLATE GLAZE:
1/2 c Orange juice
6 oz Semisweet chocolate broken
Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in high. Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate, orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold into yolk mixture. With clean dry beaters, beat whites untill foamy. Gradually beat in remaining 12 c. sugar untill stiff peaks form. Gently fold yolk mixture into beaten whites. Turn into tube pan and bake 55 to 60 min., untill cake tests done. Invert pan on rack and let cake hang untill completely cool. Remove from pan and slice cake in half horizontally. Spread orange filling over top of bottom half. top with second layer. Coat cake with glaze. Garnish with remaining 1 c. nuts and the orange sections. Orange filling melt preserves; stir in orange sections. cool 5 min. Chocolate glaze heat orange juice. remove from heat, add chocolate, stiring until melted smooth. cool 5 min.
How To make Viennese Choch. Torte Passover's Videos
Parve Family Approved Easy Chocolate Cake
Simple chocolate cake with Nestle Quick Mix (✨Magic✨ingredient✨)
Ingredients for making chocolate cake:
3 cups flour
2 cups of sugar
3/4 cup cocoa (not chocolates)
1/2 cup of the quick
Mix powder...(I used Nestle brand)
1 tablespoon of baking powder
1 teaspoon baking soda
A glass and a half of water
4 eggs
A glass and a half of oil
A cup and a half of boiling water
For cake coating:
200 grams of dark chocolate
A container of Rich cream (a dairy version can be used in a sweet dairy cream)
To decorate the cake you can use one or all of the following:
Marshmallow cut (as shown in the video)
Chocolate candies
Colored candies
Or any decoration that comes to mind
preparation method:
1. Mix all dry ingredients (flour, sugar, cocoa, chocolates, baking powder, baking soda) until uniform.
2. Mix all liquids (water (not boiling), eggs, oil) together until uniform mixture.
3. Combine the dried mixture with the liquid mixture and mix until uniform.
4. After battering evenly, add the boiling water and stir well.
5. Transfer the batter to the pan and bake in a preheated oven to 400 degrees Fahrenheit for 40 minutes.
6. Melt the sweet cream with the bitter chocolate on the gas.
7. Expect the cake with melted chocolate and garnish.
Enjoy!!!
With gratitude and credit to my editor in chief Liel phangirl
Chocolate Meringue Squares with Helen Nash
check out thealumnicommunity.com for more great programs.
Lemon Mousse Meringue Roll
This year, comfort foods for Passover are the name of the game. This meringue roll with a silky lemon mousse and crunchy candied macadamia nuts is just what the doctor ordered. Naomi is joined by professionally trained chef—and matchmaker!— Natalie Braier.
Get the Recipe:
4 large egg whites
250 grams (1 and 1/4 cups) granulated sugar
1 teaspoon potato starch
1 teaspoon white wine vinegar
Find the full recipe here:
For more great Passover ideas from Naomi, check out her cookbook, Perfect for Pesach:
For more with Naomi, watch Sunny Side Up:
Decadent Gluten Free Brownies with Meringue Topping
Who says you need to miss out on the ooey gooey chocolate goodness of a great brownie just because it's Passover? Malkie Gordon-Hirsch of @Kissthekoshercook joins Naomi in this episode to show her how to make this gluten free Passover brownie. It's delectable year-round, especially when you top it with sweet torched meringue and a coconut caramel sauce!
Passover Ice Cream Sandwiches Recipe By Risa - Homemade Passover Sandwiches
Passover Ice Cream Sandwiches Recipe By Risa
Homemade Passover Sandwiches
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INGREDIENTS :
This is three or more portions depending on how big you cut them up!!!
For the entire recipe it's 4sp!! So you might want to eat the whole thing!! I do!! Lolololo????❤️????
1 slice of Matzah 3sp (I used Yehuda but any one is fine!)
3tbs ultra light cool whip 1sp
1/2 to whole banana or any fruit is optional
Sprinkle of cocoa sugar or just cocoa (optional)
Optional :
Add any nuts or seeds
Sprinkles
PB2
Jam
Sugar free syrup
Coconut
Sugar Free Chocolate chips
Sugar free Syrup (any flavour)
DIRECTIONS:
Slice matzah in half, quarters or thirds.
In a bowl add cool whip and cocoa and mix
Add to sliced matzah and slice banana or other fruit, nuts, and cover with the other matzah slice
Eat immediately or keep in a sealed container in the freezer up to a week!
If they are too hard to eat after frozen allow a few minutes (no more!) to defrost!
ENJOY!!❤️????
The Morning Show on 7: Chocolate Yeast Kugelhopf
Lisa, Natanya and Merelyn share the secrets of this wonderful and irresistible yeasted swirly chocolate cake with the crew from The Morning Show on 7. Perfect for a winter's day with a cup of tea. June 2018.