Chocolate Passover Torte with Warm Chocolate Sauce
Ingredients
- ==
- 1 cup almond#Sliced almonds|sliced almonds, toasted
- 1 tbsp plus 1 cup granulated sugar
- ¾ cup butter (1 ½ sticks)
- ½ cup cocoa
- 5 large eggs, separated
- ? tsp salt ==
- ? cup packed brown sugar#About Brown sugar|light brown sugar
- 2 tbsp cocoa
- 1 tsp potato starch
- ¾ cup evaporated milk
- ¼ cup butter (½ stick)
- Heat oven to 375 °F.
- Grease bottom of a 9-inch spring-form pan; line bottom with foil.
- Place cooled almonds in bowl of food processor with 1 tablespoon of the granulated sugar|sugar; process until finely ground.
- In small sauce pan, melt butter; cool slightly.
- Stir in cocoa; cool.
- Beat egg whites until foamy.
- Gradually add remaining ¼ cup granulated sugar|sugar, beating until stiff but not dry.
- Add about ¼ of the beaten egg whites to chocolate mixture; stir until well blended.
- Gradually fold remaining egg whites into chocolate, pour into prepared pan.
- Bake for 40-45 minutes or until set.
- Cool 10 minutes in pan on wire rack.
- Unmold and carefully peel off foil.
- Cool completely.
- Serve garnished with fresh raspberries and warm chocolate sauce.
- Warm chocolate sauce: in small saucepan, stir together granulated sugar|sugar, cocoa and potato starch.
- Gradually stir in evaporated milk.
- Cool over medium heat, stirring constantly, until mixture thickens.
- Add butter; stir until melted.
- Cool slightly.
- Makes about 1? cups of sauce.
- Note: to toast almonds, heat oven to 350 °F.
- Place almonds in a single layer on baking sheet or in a shallow baking pan.
- Bake 7-8 minutes, stirring occasionally, until light brown.
- Cool completely.
This article uses material from the "Chocolate Passover Torte with Warm Chocolate Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License