Passover Chocolate Torte (Edit recipe)

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This Chocolate Almond Torte is a rich, flourless dessert made with almonds, pecans, and a smooth chocolate ganache. Perfect for Passover or any occasion!

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Original recipe

PREP TIME

25 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 10

Ingredients

8 oz Semi-Sweet Chocolate Baking Bar, chopped
.25 lb Butter, Unsalted, or margarine, room temperature and cut into small pieces
2 Water, orange juice, or coffee
.5 cup Almonds (Blanched), Slivered
.5 cup Pecans, chopped, or walnuts
.5 cup Cane Sugar, divided
.333 cup Potato Starch, or flour
4 Eggs, room temperature, separated

Glaze

6 oz Semi-Sweet Chocolate Baking Bar, chopped
6 Butter, Unsalted, or margarine, cut into small pieces
5 Almonds, whole or sliced, garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375℉.
Grease a 9" cake pan. Cut parchment or waxed paper to fit the bottom of the pan and then grease the paper.
In a medium microwave-safe bowl, melt the chocolate, butter, and water in 20 second intervals until melted. Stir until smooth.
In a food processor, pulse the almonds and pecans with ¼ cup of sugar until finely ground.
Add in the potato starch and pulse until incorporated.
Add the chocolate mixture and pulse until incorporated.
Mix in the egg yolks and combine. Set aside.
Add the egg whites to a large bowl. Using an electric mixer, beat the egg whites until soft peaks form.
Slowly add in the remaining ¼ cup sugar, one tablespoon at a time, until stiff, but not dry peaks form.
Gently fold the chocolate mixture into the egg whites until incorporated.
Pour the batter into a prepared pan and bake for 20 minutes or until the sides feel firm but the middle remains slightly soft. A knife inserted near the center should come out slightly creamy.
Remove to a wire rack and cool. The cake will shrink while cooling.
When cool, turn the cake out of the pan. (You can wrap the cake in foil and refrigerate up to 3 days or freeze.)

Notes

Because a torte is a dense cake, this recipe is best eaten within a day or two of making it. I like using fresh espresso in this recipe but granulated espresso crystals work well as does orange juice. If you are adding juice, consider adding some fresh orange zest to the chocolate base and topping the cake with candied orange peels. Store in the refrigerator for up to 3 days in an airtight container. Tried this Recipe? Tag me Today!Mention @asweetthyme or tag #asweetthyme!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	455
Fat:	32 g
Carbohydrates:	25 g
Protein:	13 g
Cholesterol:	43 g
Sodium:	2 mg
Fiber:	5 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.