Fran Gordon's Passover Chocolate Torte (1)

Title:
Fran Gordon's Passover Chocolate Torte (1)

Yield:
123 Servings

Categories:
Desserts,
Passover,
Chocolate




Ingredients:




-----------------------------------TORTE-----------------------------------


     6 oz Semi-sweet chocolate


     6 oz Almonds (1 1/4 c.), finely


          -ground


     6 oz Unsalted margarine


   1/8 ts Salt


   3/4 c  Sugar


     6 lg Eggs






 TORTE: 1) Adjust rack to 1/3 up from bottom of oven. Preheat to 375. Grease


 a 9x3 inch springform and line bottom with wax paper. Grease the paper and


 dust lightly all over with cake meal. 2) Melt chocolate in top of a


 double-boiler over hot water, on low heat. Remove from heat and set aside


 to cool slightly. 3) In small bowl of electric mixer, cream margarine. Add


 sugar and beat at moderately high speed for 2-3 minutes. Add yolks one at
a


 time, beating until each is incorporated. 4) Beat in chocolate on lowest


 speed. Gradually beat in the almonds, scraping bowl with rubber spatula to


 keep mixture smooth. Transfer to a large mixing bowl. 5) In the large bowl


 of an electric mixer, beat the salt with the whites, until stiff but not


 dry. Stir a large spoonful of the whites into the chocolate, then in three


 additions, fold in the balance. Turn into pan. Level top by rotating


 briskly, side to side. 6) Bake for 20 min. at 375. Reduce oven to 350 and


 bake for an additional 50 minutes. Do not overbake. Cake should remain soft


 and moist in the center. 7) Wet and slightly wring out a folded dishtowel


 and place it on a smooth surface. Remove springform from oven and place it


 directly on the wet towel. Let stand 20 minutes. Remove sides of


 springform. Place a rack over cake and carefully invert. Remove bottom of


 form and wax paper lining. Cover with a flat plate and invert again to


 cool, right side up. The cake will be about 1 3/4 inches high. 8) When the


 cake is completely cool, place four strips of wax paper around the edges of


 cake plate. Gently transfer the cake to the plate, bottom up. \hold\up.00


 1e glaze. * Can be baked and refrigerated for up to 2 days, or frozen. Keep


 torte on cakeplate and place in freezer for several hours until frozen.


 Once frozen, wrap in several layers of aluminum foil.


 


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


 on Mar 27, 1997