PASSOVER CHOCOLATE TORTE
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.
Provided by NIBLETS
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g
VANILLA TORTE WITH RASPBERRY FILLING AND CHOCOLATE FROSTING
For the Jewish Betty Crocker in all of us, here's a delectable Gluten-Free Passover Torte recipe from Elana's Pantry. http://www.elanaspantry.com/2008/04/11/passover-torte/
Provided by Elanas Pantry
Categories Dessert
Time 45m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine flours and salt.
- In a larger bowl, whisk together eggs, agave and vanilla.
- Whisk flours into egg mixture until well blended.
- Line bottoms only of 3 nine inch cake pans with parchment paper.
- Divide cake batter evenly between pans.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven when cakes are golden brown and a toothpick inserted in center comes out clean.
- Cool cakes for at least one hour.
- Run knife around cake to loosen from pan, remove from pan and peel off parchment.
- Place bottom layer on a cake plate and spread with jam.
- Add next layer of cake and spread with jam.
- Place top layer on cake and frost entire cake with chocolate frosting.
- Serve.
Nutrition Facts : Calories 101.4, Fat 4.2, SaturatedFat 1.3, Cholesterol 176.2, Sodium 159.6, Carbohydrate 9.6, Fiber 0.1, Sugar 6.9, Protein 5.3
PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE
Steps:
- Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.
- Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
- Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)
- Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.
PASSOVER FORGOTTEN TORTE WITH RASPBERRY SAUCE
Now this is a very unusual dessert! It's almost one of those "set and forget" recipes. The "cooking time" also includes the chilling time. Source: Better Homes and Gardens
Provided by Nana Lee
Categories Dessert
Time 12h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450ºF.
- Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
- FOR TORTE:.
- In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
- Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
- Gradually beat in the 1-1/4 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes).
- Using a rubber scraper, transfer mixture to prepared pan and smooth the top.
- Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan.
- Place in preheated oven.
- Turn off oven.
- Let torte dry in oven with door closed for at least 8 hours or overnight.
- If using a tube pan, loosen edges and center with a sharp knife.
- Lift out tube. (Or remove sides of springform pan.)
- Slide knife under meringue.
- Invert onto a serving plate.
- Cover with plastic wrap and foil; freeze, if desired.
- FROSTING:.
- About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
- Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
- Frost the tops and sides of the torte.
- Cover and chill until serving time.
- RASPBERRY SAUCE:.
- In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
- Cover; process or blend until smooth.
- Strain sauce, if desired.
- Cover and chill until serving time.
- Serve the sliced torte topped with raspberry sauce.
- Garnish with fresh mint leaves, if desired.
Nutrition Facts : Calories 181.9, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 33.1, Carbohydrate 27.1, Fiber 2, Sugar 24.2, Protein 2.4
MOCK CHESTNUT TORTE (PASSOVER CAKE)
This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary - a dusting of cocoa is just fine.
Provided by blucoat
Categories Tarts
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Line a 9-inch springform pan with baking parchment.
- Torte: In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.
- In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.
- Chocolate Ganache Glaze: In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.).
- Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake - it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.
- Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.
Nutrition Facts : Calories 238.7, Fat 20.2, SaturatedFat 9.8, Cholesterol 62, Sodium 134.4, Carbohydrate 17.8, Fiber 5, Sugar 7, Protein 5.8
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
I love chocolate cakes (so does my hips......)This cake is rather rich, slightly decadent but sooooo yummy. Any berry can be used, I mostly make the sauce from a mixture of strawberries, raspberries and blueberries. As it's flourless I sometimes make it for Passover if we've had a light dinner.
Provided by Chef Dudo
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Line the base and sides of a 8 inch spring form with greaseproof paper.
- Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
- Let slightly cool.
- Whisk the yolks with 2 tbs of the sugar until creamy.
- Stir in the melted chocolate and butter and mix well.
- Beat the eggwhites with the remaining sugar until very stiff.
- Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
- Place on the middle shelf of the oven and bake for 20 minutes.
- When the cake is cooled, keep refridgerated.
- Sauce:.
- Put all the ingredients in a bowl, stir and then blend until smooth.
- For an extra smooth sauce simply pass through a sieve.
Nutrition Facts : Calories 331.7, Fat 29.4, SaturatedFat 17.4, Cholesterol 157.4, Sodium 50.6, Carbohydrate 19.8, Fiber 5.4, Sugar 10.7, Protein 7.7
PASSOVER CHOCOLATE TORTE
Passover recipes are always full of beaten egg whites. The first few Passovers I was married I didn't have an electric mixer kosher for Passover, and I would beat those egg whites by hand. It gave me a really good workout each year, considering how many egg whites you can beat over the 7/8 day holiday. After a few years I got smart and finally bought an electric mixer. I stopped getting my workout, and started baking more cakes. I always gain weight over the holiday, sigh...
Provided by Mirj2338
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line the bottom and sides of a 9 inch springform pan with foil.
- Grease the foil.
- Melt the margarine and chocolate over low heat or in the microwave.
- Stir until smooth and let cool.
- In a medium-size mixing bowl, beat the egg whites until stiff, about about 2 minutes.
- In a separate bowl, beat together the yolks and sugar until thick and pale, about 1 minute.
- Blend in the chocolate mixture and stir in the almonds.
- Fold in the beaten whites, 1/3 at a time, into the 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 the torte on center rack at 350 degrees F 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.
- You can top with whipping cream or dust with confectioner's sugar if you want.
Nutrition Facts : Calories 287, Fat 23.5, SaturatedFat 8.4, Cholesterol 88.1, Sodium 122.4, Carbohydrate 19.9, Fiber 4.1, Sugar 13.2, Protein 6.8
PASSOVER CHOCOLATE RASPBERRY TORTE
An elegant looking dessert. Can be garnished with whole raspberries, chocolate leaves and/or cocoa powder.
Provided by NIBLETS
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 10 inch springform pan with parchment paper.
- In a heavy saucepan over low heat, or using a double boiler, mix butter or margarine and cola and heat through. Remove the pan from the stove and add chocolate, stirring to melt. Let this mixture cool completely.
- In a small mixing bowl, blend raspberry preserves and lemon juice together. In the bowl of an electric mixer, whip the eggs with sugar and vanilla sugar for 10 minutes on high speed. Whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's OK). Stir in raspberry preserve mixture.
- Place the prepared springform pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees F (165 degrees C). Bake 55 to 60 minutes until the cake is done. The cake is done when the top has a slight crust and seems set. Cake may rise and fall but that is fine. Refrigerate the cake several hours.
- To make the glaze: Melt the chocolate chips with butter or margarine in a double boiler; stir to melt evenly. Cool, then pour over chilled cake before serving.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 43.4 g, Cholesterol 157.8 mg, Fat 39 g, Fiber 2.8 g, Protein 6.2 g, SaturatedFat 23.2 g, Sodium 39.1 mg, Sugar 38.7 g
RASPBERRY SAUCE
Categories Sauce Berry Dessert Vegetarian Quick & Easy Raspberry Spring Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)
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