Passover Chocolate Nut Torte Recipe
Why a gourmet? Anybody can judge how appetizing and flavorful Passover Chocolate Nut Torte is. This Passover Chocolate Nut Torte when served as Dessert is sure to please your family members. Don't think much before including Passover Chocolate Nut Torte in your diet if you are following a Diabetic diet. This yummy yummy Passover Chocolate Nut Torte recipe is a gift of the European cuisine. You will be tempted to prepare this Passover Chocolate Nut Torte recipe again.
Ingredients
1/2 cup walnut pieces, coarsely ground
1/2 cup blanched almonds
1/4 cup sugar
1/2 cup unsweetened cocoa powder
3 pkts. concentrated acesulfame-K
1 tsp cognac
8 large egg whites
Directions
Put the nuts in a pie pan and bake in a 350°F (180°C) oven for about 10 minutes.
Stir the nuts occasionally during toasting€”be careful that they don't burn.
Cool.
Add sugar.
Using a food processor, grind until powdery, but do not liquefy.
Add the nuts and cocoa, acesulfame-K, and cognac.
Pulse on and off until smooth and well combined.
In a large bowl, beat the egg whites until stiff but not dry.
Fold one quarter of the nut mixture into the egg whites and then fold that mixture into the rest of the nut mixture.
Do not mix too much.
Gently scrape into a 9-in. (23 cm) springform pan sprayed with non-stick cooking spray.
Bake at 350°F (180°C) for 30 minutes. (A toothpick inserted into the center will not come out clean.) Cool on a wire rack before removing from the pan.
Stir the nuts occasionally during toasting€”be careful that they don't burn.
Cool.
Add sugar.
Using a food processor, grind until powdery, but do not liquefy.
Add the nuts and cocoa, acesulfame-K, and cognac.
Pulse on and off until smooth and well combined.
In a large bowl, beat the egg whites until stiff but not dry.
Fold one quarter of the nut mixture into the egg whites and then fold that mixture into the rest of the nut mixture.
Do not mix too much.
Gently scrape into a 9-in. (23 cm) springform pan sprayed with non-stick cooking spray.
Bake at 350°F (180°C) for 30 minutes. (A toothpick inserted into the center will not come out clean.) Cool on a wire rack before removing from the pan.
