As a significant part of Passover celebrations, chocolate torte has become a beloved dessert due to its unique and rich flavor profile. Whether you are a master baker seeking to elevate your Passover dessert spread or an enthusiastic home cook looking for a delightful treat, this comprehensive guide will lead you on a culinary journey to discover the best Passover chocolate torte recipes. We will explore various torte variations, from classic to modern, and offer expert tips and tricks to ensure the perfect balance of sweetness and bitterness in each bite. Whether you prefer dense and fudgy textures or light and airy layers, this article will guide you in selecting the perfect recipe that caters to your taste preferences and dietary needs. Get ready to embark on a delectable journey into the world of Passover chocolate tortes as we unveil the secrets of creating an exceptional dessert that will make your holiday celebration truly memorable.
Let's cook with our recipes!
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
PASSOVER DOUBLE CHOCOLATE ALMOND TORTE
A flourless chocolate torte, fudgy and rich, but kosher for Passover.
Provided by Stephanie C.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
- Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
- Whisk egg yolks and vanilla extract together in a large bowl.
- Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
- Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
- Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
- Spread batter evenly into prepared springform pan.
- Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
- Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
- Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
- Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..
Nutrition Facts : Calories 399.5 calories, Carbohydrate 34.4 g, Cholesterol 117.4 mg, Fat 28.6 g, Fiber 3.8 g, Protein 7.2 g, SaturatedFat 15.5 g, Sodium 101 mg, Sugar 30.4 g
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 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
Tips:
- Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
- Make sure your butter and eggs are at room temperature before you start baking. This will help them to blend together more easily.
- Do not overmix the batter. Overmixing can make the torte tough.
- Bake the torte in a water bath to prevent it from cracking.
- Let the torte cool completely before you frost it. This will help the frosting to set properly.
Conclusion:
This Passover Chocolate Torte is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The torte is also gluten-free, making it a great option for people with celiac disease or gluten sensitivity. If you are looking for a special dessert to make for your next holiday or party, this Passover Chocolate Torte is sure to impress.
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