Cocoa-Cinnamon-Carrot Torte/kosher

Title:
Cocoa-Cinnamon-Carrot Torte/kosher

Yield:
10 Servings

Categories:
Desserts,
Side
Dishes,
Passover




Ingredients:





     1 c  Walnuts, chopped


     4 md Carrots, peeled-cut into 2


          -in


     6 lg Eggs, separated


     1 c  Sugar


     2 ts Vanilla extract


 1 1/3 ts Ground cinnamon


   1/4 c  Unsweetened cocoa powder


   1/2 ts Salt


   3/4 c  Coconut flakes, toasted


     1 ts Orange peel, finely grated





-----------------------------------GLAZE-----------------------------------


     6 oz Semisweet chocolate chips


     3 tb Nondairy margarine


   1/4 c  Light corn syrup


   1/2 ts Cinnamon


          Orange slices for garnish,


          -opt





 Recipe by: Jo Merrill Preheat oven to 375 degrees. Grease a 9-inch


 springform pan. Line the bottom with a round of parchment paper or wax


 paper and grease the paper. For Cake: In a food processor with the metal


 blade, pulse the nuts until finely ground; remove to a bowl. Change to


 shredding disk and shred carrots; remove to sheet of wax paper. In same


 processor bowl process eggs yolks and 3/4 cup sugar until very thick and


 creamy, about 1 minute. Scrap down sides and pulse in vanilla. Add


 cinnamon, cocoa and salt; pulse until mixed. Add carrots and pulse 6-8


 times or until chopped but not pureed. Add nuts, coconut and orange peel.


 Pulse 8-10 times until incorporated. In a large bowl with electric mixer,


 beat egg whites until very soft peaks form. Slowly add 1/4 cup sugar,


 beating constantly, until stiff but not dry peaks form. Fold batter into


 egg whites. Pour into pans. Bake for 40-50 minutes until sides begin to


 pull away and a toothpick inserted in center comes out clean. Cool on wire


 rack for 15 minutes. Gor around sides with a sharp knife, remove springform


 bottom and paper; cool completely. To Glaze: In a 4-cup microwave safe


 measure, melt chocolate, margarine, corn syrup and cinnamon at 70 percent


 power for 2-4 minutes until melted. Stir at 1 minute intervals until


 smooth. Or melt in heavy saucepan over low heat, stirring until smooth. If


 too thin to coat, let stand until slightly thickened. Pour over center of


 cake, tilting cake so glaze runs down sides. Use a knife to help smooth the


 sides but do not try to touch up the top or the knife marks will show.


 Entertaining Made Easy by Marlene Sorosky


 


 Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry 


 on Mar 27, 1997