tovah@cepu.uucp (Tovah Hollander) (04/09/87)
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.RH MOD.RECIPES-SOURCE CHOC-NUT-TORTE D "16 Mar 87" 1987
.RZ "PASSOVER CHOCOLATE NUT TORTE" "Rich chocolate dessert for Passover"
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).
.IH "Serves 12\\-16"
.SH TORTE
.IG "6 oz" "butter or margarine" "180 g"
.IG "\(34 cup" "sugar" "150 g"
.IG "7" "eggs,"
separated
.IG "4 oz" "bittersweet chocolate," "120 g"
melted and cooled
.IG "1 cup" "unblanched almonds," "100 g"
finely ground
.IG "\(12 tsp" "baking powder" "2.5 ml"
.IG "\(14 cup" "unblanched almonds," "25 g"
chopped
.SH ICING
.IG "4" "eggs,"
lightly beaten
.IG "\(12 tsp" "potato starch" "2.5 ml"
.IG "4 oz" "bittersweet chocolate," "120 g"
melted
.IG "4 oz" "margarine," "120 g"
softened
.IG "\(12 cup" "almonds," "50 g"
finely ground
.PH "(TORTE)"
.SK 1
Cream the butter and gradually beat in the sugar until the
mixture is light and creamy.
.SK 2
Beat in the yolks, one at a time.
.SK 3
Blend in the chocolate, and gently fold in the ground almonds
mixed with the baking powder.
.SK 4
Beat the egg whites until stiff but not dry, then fold into
the mixture.
.SK 5
Pour into a well-greased
.AB "10\-inch" "25-cm"
springform pan. Bake about 30 minutes in an oven preheated to
.TE 350 175
degrees.
.SK 6
Allow to cool, then frost thickly with the icing and sprinkle
with the chopped nuts.
.PH "(ICING)"
.SK 1
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''!
.SK 2
Cool, then stir in the chocolate.
.SK 3
Gradually beat in the butter, one tablespoon at a time.
.SK 4
Fold in the nuts until the mixture is thick enough to spread.
.NX
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.
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 minutes preparation, 30 minutes baking, 5 minutes frosting.
.I Precision:
measure the ingredients.
.WR
Tovah Hollander
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
{ihnp4!sdcrdcf,seismo!hao}!cepu!tovah