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Ingredientes
- Sugar see * Note
- 1/2 c. water
- 6 ounce chocolate (semisweet and/or possibly dark sweet) in small pcs
- 6 x Large eggs separated
- 6 ounce shelled walnuts - (1 3/4 to 2 c.)
- 3 Tbsp. matzo meal Walnut halves for garnish (optional)
- 6 Tbsp. butter or possibly margarine
- 6 ounce semisweet or possibly bittersweet chocolate in small pcs
- 2 Tbsp. water
Direcciones
- * Note: Use 3/4 c. if using half semisweet and half sweet chocolate, 3/4 c. plus 2 tbspns if using all semisweet chocolate.
- For the Torte: Bring 1/2 c. sugar and water to boil in heavy-bottomed 2- or possibly 3-qt saucepan, stirring constantly over medium heat. Continue boiling and stirring till all grains of sugar have completely dissolved and mix forms a simple syrup. Remove pan from heat and stir in chocolate till melted and smooth. Set aside to cold.
- Beat egg yolks in large bowl till light and fluffy. Grind walnuts with remaining sugar and matzo meal in food processor using pulse motion and stir into egg yolks. Add in cooled chocolate mix and combine thoroughly. Using clean beaters, beat egg whites in another bowl till they hold stiff peaks, 2 to 3 min. Gradually fold whites into chocolate-walnut mix, incorporating them gently but thoroughly so which no whites are visible.
- Pour batter into 8-inch square or possibly 9-inch springform pan lined with parchment or possibly wax paper. Bake in lower third of oven at 350 degrees till puffed and almost set but still a little gooey in center, 35 to 40 min. A toothpick inserted 1 inch from edge should come out clean. Cold on rack 1 hour 30 min.
- When completely cold, run thin-bladed knife around edges of cake to release it from pan (or possibly release the springform); invert onto a platter. Peel off parchment or possibly wax paper.
- For the Chocolate Icing: Heat butter or possibly margarine in heavy saucepan over very low heat. When half is melted, gradually whisk in chocolate, stirring well as it melts. After chocolate has been added, stir in water and beat well till glaze is completely smooth. Cold mix 5 min to thicken slightly.
- Using a spatula, spread glaze over top and sides of cake. Garnish with few walnut halves attractively placed in center of cake. Chill about 1 hour to set glaze, but bring cake to room temperature before serving.
- Variation: Instead of frosting cake, dust with this Passover Powdered Sugar. Combine about 1 c. granulated sugar in food processor or possibly blender till powdery. Place in small bowl and stir in 1/2 tsp. potato starch. Sift before using.
- This recipe yields 10 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 10 servings | |
| Calories 325 | |
| Calories from Fat 278 | 86% |
| Total Fat 32.64g | 41% |
| Saturated Fat 16.77g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 99mg | 4% |
| Potassium 358mg | 10% |
| Total Carbs 11.71g | 3% |
| Dietary Fiber 6.2g | 21% |
| Sugars 1.02g | 1% |
| Protein 9.35g | 15% |
