*  Exported from  MasterCook  *
 
                        PASSOVER CHOCOLATE NUT TORTE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TORTE-----
    6       oz           Butter (or margarine)
      3/4   c            Sugar
    7                    Eggs, separated
    4       oz           Chocolate (bittersweet),
                         -melted and cooled
    1       c            Almonds (unblanched),
                         -finely ground
      1/2   ts           Baking powder
      1/4   c            Almonds (unblanched),
                         -chopped
                         -----ICING-----
    4                    Eggs, lightly beaten
      1/2   ts           Potato starch
    4       oz           Chocolate (bittersweet),
                         -melted
    4       oz           Margarine, softened
      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 mixture.
   
   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 thickens.
    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.
   
   NOTES:
   
   *  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 : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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