Passover Chocolate Nut Torte
Submitted by schmuck
Flourless Passover chocolate almond torte with bittersweet chocolate, ground almonds, and a rich chocolate-butter icing. Kosher for Pesach with no wheat flour.
YIELD
12 servingsPREP
20 minCOOK
30 minREADY
50 minThis flourless chocolate torte is built for Passover but deserves a place at any table year-round. Ground almonds replace flour entirely, giving the cake a dense, fudgy crumb with a natural nuttiness that pairs beautifully with bittersweet chocolate.
Seven separated eggs do the structural work. Yolks beaten into the creamed butter and sugar add richness, while stiffly whipped whites folded in at the end provide the only lift this torte gets. Fold gently or you’ll lose all that volume and end up with a dense puck instead of a tender cake.
The icing is a proper Jewish holiday showpiece: eggs and sugar cooked with potato starch (instead of wheat flour) over a double boiler until thickened, cooled, then enriched with melted chocolate and softened butter beaten in one tablespoon at a time. Ground almonds folded in at the end give it body and make it thick enough to frost generously.
Chef Tips
- Beat the egg whites until stiff but not dry. Over-beaten whites are grainy and won’t fold smoothly into the batter
- Melt and cool the chocolate before adding. Hot chocolate will melt the butter in the batter and change the texture
- Watch the icing carefully over the double boiler. It should thicken into a custard, not scramble. Keep the heat at a simmer, never a boil
- Let the torte cool completely in the springform pan before removing and frosting
Variations
- Use hazelnuts instead of almonds for a chocolate-hazelnut torte reminiscent of gianduja
- Add a tablespoon of instant espresso powder to the batter for a mocha-almond version
- Dust with cocoa powder instead of icing for a simpler, lighter presentation
Ingredients
Directions
TO MAKE TORTE: Cream the butter and gradually beat in the sugar until the mixture is light and creamy.
Beat in the yolks, one at a time.
Blend in the chocolate, and gently fold in the ground almonds mixed with the baking powder.
Beat the egg whites until stiff but not dry, then fold into the mixture.
Pour into a well-greased 10-inch springform pan.
Bake about 30 minutes in an oven preheated to 350℉ (180℃).
Allow to cool, then frost thickly with the icing and sprinkle with the chopped nuts.
TO MAKE ICING: 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!"
Cool, then stir in the chocolate.
Gradually beat in the butter, one tablespoon at a time.
Fold in the nuts until the mixture is thick enough to spread.
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