MOCK CHESTNUT TORTE (PASSOVER CAKE)
This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary - a dusting of cocoa is just fine.
Provided by blucoat
Categories Tarts
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Line a 9-inch springform pan with baking parchment.
- Torte: In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.
- In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.
- Chocolate Ganache Glaze: In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.).
- Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake - it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.
- Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.
Nutrition Facts : Calories 238.7, Fat 20.2, SaturatedFat 9.8, Cholesterol 62, Sodium 134.4, Carbohydrate 17.8, Fiber 5, Sugar 7, Protein 5.8
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M Nehal M Nehal
[email protected]This recipe is a fail. Do not waste your time or ingredients on it.
Md Kwsar
[email protected]This recipe is a disaster. Avoid it at all costs.
Kya Chahta hai Kya Chahta hai yah
[email protected]I would not recommend this recipe to anyone. It is simply not good.
Catalina Stoica
[email protected]This recipe needs to be revised. It is not a good representation of a mock chestnut torte.
Chasi Thammeuangkhoun
[email protected]This recipe is not worth the effort. There are better Passover desserts out there.
Derian Kelly
[email protected]This recipe is a waste of time. The torte was inedible.
Ogwu Bliss
[email protected]I've tried this recipe twice now, and both times the torte has turned out dense and heavy.
SM SOJAN VAI
[email protected]This torte is too sweet for my taste.
Charlotte Pierre
[email protected]I found the recipe to be a bit confusing, but the torte turned out well in the end.
Tahseen sheikh
[email protected]The torte was a little dry, but overall it was a good recipe.
Noman Official
[email protected]I followed the recipe exactly and the torte turned out perfectly. It was a beautiful and delicious dessert.
dzugwe bwz
[email protected]This recipe exceeded my expectations. It is a keeper.
Angelica Hayes
[email protected]Delicious! I've never had a Passover dessert as good as this before.
Archie Brace
[email protected]This cake has all the flavors and texture I was hoping for, can't tell it's Pesach friendly. Will definitely make again.
MrZarrak gaming
[email protected]This torte was easy to make and very tasty. I used a gluten-free flour blend, and it turned out great.
MD.rokibul Islam
[email protected]I've made this torte several times now, and it always turns out perfectly. It's a great recipe to have on hand for Passover or any other holiday.
Salah Dummar
[email protected]This mock chestnut torte was a hit at our Passover seder! It was moist, flavorful, and had the perfect amount of sweetness. Even my non-Jewish friends loved it.