Put some strawberries and sugar on top as garnish! It will taste a touch fudgy in the center. There is seldom a concern regarding leftovers.
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup pareve margarine
- 8 ounces semisweet chocolate, chopped
- 5 eggs, separated
- ¾ cup white sugar
- 1 cup ground almonds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
- Melt margarine and chocolate over low heat. Stir until smooth and let cool.
- In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
- Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
- Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don’t worry if the cake cracks because the top will be on the bottom later.
- Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 117 mg |
| Sugars | 23 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Fabulous recipe! I used ground almond meal as other reviewers suggested, and the texture was perfect. I also used butter instead of margarine, and tried flipping it after it baked but actually preferred how it looked the other way. Definitely bake for the whole time, don’t take it out sooner. It firms up in the fridge. The whole family loved it and requested I make it again.
Followed the directions, exactly. It turned out beautifully–great texture and taste. I may not make it again soon because the water bath is a bit of a pain, but it’s definitely worth it. I used 60% chocolate chips, and it was perfect. I served it with fresh whipped cream, made with a bit of vanilla and honey.
Everybody loved it! Will definitely make it again!
Delicious. It met some strict dietary requirements for one guest, but EVERYONE loved it. Served with raspberries and whipped cream. Not a crumb left.
I had to make this totally diary free for a family member and semisweet chocolate has dairy fat in it. So I used 5 tablespoons plus 1 teaspoon cocoa powder and 8 tablespoons coconut oil and 9 tablespoons plus 1 teaspoon sugar, mixed that with the dairy free margarine and put them in the micro for 10 seconds, instead of step 2. It turned out perfectly. To make a pretty presentation I made a coulis of 1 cup frozen pineapple, 2 big slices mango, 1 banana and 1 cup almond milk (buzzed in the blender)and poured some on each plate before placing a piece of cake on it. Then I sprinkled toasted sliced almonds and coconut on top. For those who could eat dairy I added a squirt of ready whip on top. It was a huge hit.
Amazing any time
it was ok it was a tad crumbly added raspberries
This is a great Passover cake. Moist and the taste reminds me of Brownies. At the suggestion of other reviewers I topped it off with confectioners sugar and raspberries. It received high praise from my brother-in-law which is rare. Will definitely be making again!
Best passover dessert ever! Tasted like the “flour less chocolate tortes” you would have in a nice restaurant. I used Bob’s red Mill almond flour. I beat the egg whites by hand which was a huge holiday stress reliever!
I just made this the other day for the first time in a long time, so I thought I would review again. This time I decided to upgrade to 5 stars because it turned out better and some of that was because of technique (as in I realized the poorer result before was my fault) rather than the recipe. This time I was sure to grind the almonds very fine in small batches in my coffee grinder, which made for a nicer texture, and I baked the torte until a toothpick inserted into the middle came out nearly clean (about 55 minutes), which eliminated the too-raw centre but still remained moist and slightly fudgey. I forgot to cover with foil for the last 20 minutes but I actually really liked the crust that developed as a result, and kept it as the top since it looked appealing. I used coconut oil instead of margarine to make it dairy free. I added 2 1/2 tsp instant decaf coffee to the chocolate mixture while it melted which made for a lovely, deeper chocolate, slightly mocha flavour. I topped it with the Satiny Chocolate Glaze again, this time with 2 tsp instant coffee added while melting which was such a lovely combination. The torte received raves and disappeared quickly; I will definitely be making it again, sooner this time. Old review: I would give this 3 1/2 stars if I could, but went with 4. It was quite tasty. I baked 45 minutes and it should have been more because it was runny in the middle, but it still tasted good. I ground slivered almonds in my coffee grinder, which worked pr
This is an amazing easy recipe not only for Passover but all year. Guests loved it and liked it to the last crumb Enjoy!
Just tried this for the first time. (My first torte even). They came out perfectly. I substituted regular butter for the margarine. Delicious. Will use every Passover.
Although the crumblies that came off the top taste good, it fell apart after trying to get it out of the pan. Once i finally did get it out it was so moist that i could actually take a knife and spread the cake over the cracks to fix it. Hoping to get the pretty top it origionally had (which is now on the bottom after flipping it out) I stuck it on a cookie sheet and put it in the oven for 20 more minutes. It seems to have sortof worked. I’m bringing it to my family tomorrow, hope it tastes as good as people say it is!
Yummy! I made this for Passover, and it was a huge hit! I had some almond flour (which is just ground almonds), so it made it SO very easy to make! I topped with Vanilla Glaze (this site), and it was perfect! Thank you VERY much for the great recipe…easy to make, and so delightful to eat!
First time making passover desert and my guests loved it. It was chocolaty, moist and delicious.
I followed the directions exactly. As others suggested, I topped with confectioner’s sugar and raspberries then refrigerated for a few hours before serving. Really great!
My family loved this. It was yummy, but the almond disturbed the texture more than I would have liked. I’ll try again using my coffee grinder instead of my food processor, and see if I can make the almond more powdery.
This is a fantastic passover recipe – and a darn good recipe for year round use. I made it yesterday for the first time and have another one in the oven right now! Follow the directions exactly as written – nothing needs to be changed!
Excellent! Perfect for Passover and my gluten-free daughter! The only down side is it is very high in calories, and I have trouble staying away from it…Plus it’s best with no glaze, but heated and served ala mode! Yum!
This is incredible! I love chocolate, so with some ganache, it is delicious. The cooling is very important to get the full fudgey-ness.
The cake was good but I should have baked it longer. I put it in for 45 minutes and the outside of the cake was good but the inside/middle part of the cake didn’t have the desired consistency or taste that I was looking for. Another tip is to make sure you grind the almonds to a flour consistency. My almonds weren’t ground good enough and you could taste them in the cake. I served them with fresh strawberries but I think itwould go well with a rasberry sauce. I think the tartness in the rasberries would compliment the chocolate very well.