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Passover Chocolate Torte with Raspberry Sauce

in Diana's Recipe Book

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Servings: 10
Perfect for the Jewish holiday, this flourless torte has a wonderful deep chocolate taste. The sauce adds a special-occasion touch.

8 ounces bittersweet or semisweet chocolate, chopped
1 cup (2 sticks/8 oz/226 gm) unsalted margarine, (Kosher for Passover)*
8 large egg yolks
1 cup granulated sugar
5 large egg whites

Raspberry Sauce:
2 (12-ounce) packages frozen unsweetened raspberries, thawed with juices
1 cup granulated sugar

Decoration and Garnish: (optional)
1/3 cup granulated sugar or confectioners' sugar (kosher for Passover)*
Paper doily
Fresh raspberries
Non-dairy whipped topping

Preheat oven to 350 degrees F/180 degrees C. Line the bottom of a round 9-inch springform pan with 2 3/4-inch-high sides with parchment paper.

Stir together the chocolate and margarine in a heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.

Using an 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 the remaining 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 cake 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. If desired, decorate top of torte (see Decoration below) and garnish with fresh raspberries. Serve with Raspberry Sauce and if desired, non-dairy whipped topping.

Makes 10 servings.

Torte can be prepared 1 day ahead. Cover with cake dome and store at room temperature.

To Make Raspberry Sauce:
Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer.

Sauce can be made 2 days ahead. Cover and refrigerate.

Makes about 3 cups sauce.

Decoration: (optional)
If desired, grind 1/3 cup sugar in blender until fine powder forms or use confectioners' sugar that is Kosher for Passover. Place doily atop torte. Sift sugar over doily; gently remove doily.

*Where To Purchase Passover Food Items Online

Kosher for Passover Confectioners' sugar and Margarine may be purchased online at www.kosher.com.

Source: DianasDesserts.com
Date: March 7, 2002


Reviewer: Renee
I baked the Passover Chocolate Parcel Torte with the 8oz. of all same ingredients. Martha Has a Flourless Chocolate Cake with 6 tablespoons butter or margarine, 8oz. chocoate chips, 6 egg yolks, 6 egg whites, 1/2 of sugar. I found this came out much better than the one with 8oz. of all ingredients. Everyone raved about this passover dessert. You will be surprised at the taste! Happy Passover to All*


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