Ingredients Jump to Instructions ↓

  1. 6 oz 170g Butter or margarine

  2. 3/4 cup 148g / 5 1/5oz Sugar

  3. 7 Eggs - separated

  4. 4 oz 113g Bittersweet chocolate - melted and cooled

  5. 1 cup 93g / 3 1/3oz Unblanched almonds - finely ground

  6. 1/2 teaspoon 2 1/2ml Baking powder

  7. 1/4 cup 23g / 0.8oz Unblanched almonds - chopped

  8. 4 Eggs - lightly beaten

  9. 1/2 teaspoon 2 1/2ml Potato starch

  10. 4 oz 113g Bittersweet chocolate - melted

  11. 4 oz 113g Margarine - softened

  12. 1/2 cup 46g / 1.6oz Almonds - finely ground

Instructions Jump to Ingredients ↑

  1. Torte:

  2. Cream the butter and gradually beat in the sugar until the mixture is light and creamy.

  3. Beat in the yolks, one at a time.

  4. Blend in the chocolate, and gently fold in the ground almonds mixed with the baking powder.

  5. Beat the egg whites until stiff but not dry, then fold into the mixture.

  6. Pour into a well-greased 25-cm Springform pan. Bake about 30 minutes in an oven preheated to 175CF.

  7. Allow to cool, then frost thickly with the icing and sprinkle with the chopped nuts.

  8. Icing:

  9. Mix together the eggs, sugar and potato starch in the top of a double boiler. Heat over boiling water, stirring, until mixture thickens. Do not boil the mixture, and beware of ``scrambled eggs''!

  10. Cool, then stir in the chocolate.

  11. Gradually beat in the butter, one tablespoon at a time.

  12. Fold in the nuts until the mixture is thick enough to spread.

  13. Author's Notes: This is the only Passover dessert I've ever tasted that is good enough to be making during the rest of the year as well (when you can use corn starch instead of the potato starch).

  14. If you don't have a Springform pan for Passover, use an aluminum disposable cake pan and just strip off the sides when the cake has cooled.


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