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Passover Chocolate Nut Torte Recipe
|Walnut pieces||1⁄2 Cup (8 tbs), coarsely ground|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Acesulfame k||1⁄3 Teaspoon (3 Packets)|
|Egg whites||8 Large|
Serving size: Complete recipe
Calories 1858 Calories from Fat 1168
% Daily Value*
Total Fat 134 g206.1%
Saturated Fat 18.9 g94.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 430.6 mg17.9%
Total Carbohydrates 148 g49.4%
Dietary Fiber 60.1 g240.3%
Sugars 57.3 g
Protein 86 g171.8%
Vitamin A 0.1% Vitamin C
Calcium 41.2% Iron 132%
*Based on a 2000 Calorie diet
Stir the nuts occasionally during toasting€”be careful that they don't burn.
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.