Absolutely Easy and Absolutely Delicious Chocolate Torte
Recipe By : Jewish Cooking in America/ Joan Nathan p. 421
Serving Size : 16 Preparation Time :0:00
Categories : Sweet Endings- Cakes (Fancy)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- or margarine
8 ounces bittersweet chocolate -- imported
5 large eggs -- separate out yolks
3/4 cup sugar
1 cup ground almonds
Confectioner's sugar -- * see note
OVEN: 375
Line the bottom and side of a greased 9-inch springform pan with aluminum
foil.
Melt the butter or margarine with the chocolate in the top of a double boiler.
Cool.
Beat the egg yolks and the sugar til they become pale yellow.
Mix the cooled butter or margarine and chocolate with the sugar and yolks. Add
the nuts.
Beat the egg whites til they are stiff, but not dry. Fold into the chocolate
mixture.
Place a pan of water on the bottom shelf of preheated oven. (This makes the
torte moister.)
Pour in the filling. Bake for 45 to 50 minutes. Remove from the oven and let
sit a few minutes in the pan. Unmold and carefully peel off the foil and place
on a plate upside down.
Sprinkle with granulated sugar ground in a food processor. (Confectioner's
sugar, which contains cornstarch, is not Kosher for Passover.) Or, see recipe
for Kosher for Passover confectioner's sugar.
