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My review
Passover Chocolate Torte
11
NIBLETS
"Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about."
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Ingredients
servings 307Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
- Melt margarine and chocolate over low heat. Stir until smooth and let cool.
- In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
- Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
- Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
- Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5060 Ratings
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Most helpful positive review
5/31/2002
What an awesome dessert! I made it in an 11" torte pan and glazed it with a chocolate glaze that I found on this site ("Satiny Chocolate Glaze"). After glazing, I cut the torte into 12 slices ...
Most helpful critical review
4/19/2008
I'm not sure what happened...i followed the directions exactly but when the torte was done, it was flat like a pancake and fell apart...I baked it in an 8" springform pan...any ideas? it tasted ...
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5/31/2002
What an awesome dessert! I made it in an 11" torte pan and glazed it with a chocolate glaze that I found on this site ("Satiny Chocolate Glaze"). After glazing, I cut the torte into 12 slices ...
3/22/2007
This is a truly delicious cake, Passover or not! I am as intense a chocoholic as they come and this cake has now become my favorite, bar none. I made it last night and I got scared towards the...
4/24/2005
fast, easy, delicious! we topped with confectioner's sugar and raspberries. tasted even better after chilling in the fridge.
4/19/2008
I'm not sure what happened...i followed the directions exactly but when the torte was done, it was flat like a pancake and fell apart...I baked it in an 8" springform pan...any ideas? it tasted ...
4/17/2006
This was just fantastic, much better than any other dessert at our passover party! It didn't last 5 minutes before it had totally disappeared. I didn't frost it, and it was so rich and chocolat...
4/17/2011
Although the crumblies that came off the top taste good, it fell apart after trying to get it out of the pan. Once i finally did get it out it was so moist that i could actually take a knife and...
4/18/2007
This was such a hit at passover. I did use the chocolate glaze that others recommended, I think that made it look beautiful. Next time I will serve with berries on the side, esp raspberries or s...
4/12/2006
If I could put 10 stars it would still be too little. Leah, what an amazing receipe! So easy to make and so divinly mouthwatering to taste. You were right! There was not a piece left (shame for ...
4/11/2009
Excellent! Perfect for Passover and my gluten-free daughter! The only down side is it is very high in calories, and I have trouble staying away from it...Plus it's best with no glaze, but heated...