6 oz Butter (or margarine) 1 C Almonds (unblanched),
3/4 C Sugar -finely ground
7 Eggs, separated 1/2 t Baking powder
4 oz Chocolate (bittersweet), 1/4 C Almonds (unblanched),
-melted and cooled -chopped
4 Eggs, lightly beaten -melted
1/2 t Potato starch 4 oz Margarine, softened
4 oz Chocolate (bittersweet), 1/2 C Almonds, finely ground
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
Pour into a well-greased 10-inch springform pan. Bake about 30 minutes in
an oven preheated to 350 degrees F. degrees. 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
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.
* 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).
* 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.
: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes baking, 5 minutes frosting.
: Precision: measure the ingredients.
: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA