Chocolate Cream Passover Torte
Submitted by wpersio
A flourless chocolate torte for Passover made with cocoa, eggs, toasted almonds, and butter. Baked thin in a jelly-roll pan and cut into layers, this elegant Pesach dessert rises on whipped egg whites alone.
YIELD
1 batchPREP
25 minCOOK
30 minREADY
1 hrsPassover baking gets a bad reputation, but this torte is here to change that conversation entirely.
No flour. No matzo meal. No cake meal. Just cocoa bloomed in boiling water, egg yolks beaten fluffy with sugar, toasted blanched almonds for body, and whipped egg whites for lift. Baked thin in a jelly-roll pan, it comes out with a delicate, almost souffle-like texture.
Cut the sheet into four equal pieces to stack into a layered torte. Fill between the layers with whipped cream, mousse, or your favorite Passover-friendly frosting for a dessert that looks like it belongs at a celebration.
Pro Tips
- Line the pan with parchment paper. This flourless batter sticks like cement without it. Don’t skip this step.
- Beat the yolks for the full 5 minutes. They should be pale, thick, and fall in ribbons. This is where the torte gets its structure since there’s no flour to rely on.
- Fold the egg whites in two stages. The first quarter loosens the batter so you can fold in the rest without deflating all that air.
- Dust with cocoa while still warm and cover with a towel. This keeps the surface from cracking and drying out as it cools.
Variations
- Fill with chocolate ganache between layers for a triple-chocolate version.
- Spread raspberry jam between layers for a classic chocolate-berry pairing.
- Top with fresh berries and a dusting of powdered sugar for a lighter finish.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Line bottom of 15½x10½x1-inch jelly-roll pan with parchment paper.
In small bowl, stir together ⅓ cup cocoa and water until mixture is smooth.
Stir in butter and vanilla; cool.
In large bowl, combine egg yolks and ½ cup sugar; beat on medium speed of electric mixer until light and fluffy, about 5 minutes.
Add chocolate mixture and almonds, beating until well blended.
In another large bowl, beat egg whites until foamy.
Gradually add remaining sugar, beating until stiff peaks form.
Fold ¼ egg white mixture into chocolate mixture.
Add remaining egg whites, folding well.
Pour batter into prepared pan.
Bake 18 to 20 minutes or until cake springs back when touched lightly in center.
Dust cake with 1 tablespoon cocoa; cover with clean dry towel.
Cool in pan on wire rack. Cut cake into 4 equal pieces.
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