|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
|
|
 |
|
|
|
|
|
|
| |
KOSHER PASSOVER RECIPES |
|
| |
HUNGARIAN CHOCOLATE-WALNUT TORTE |
|
| |
Parve or Dairy .Yield: About
10 servings |
|
| |
INGREDIENTS: |
|
| |
- ¾ cup sugar (if using half semisweet and half
sweet chocolate).
- 6 ounces fine-quality chocolate (preferable
half dark sweet, sometimes labeled German Sweet Chocolate, and
half semisweet, but all semisweet is also delicious), cut into
small pieces
- 6 large eggs, separated
- 6 ounces (about 1¾-2 cups) shelled
walnuts
- 3 tbsp matzoh meal
- Optional accompaniments:
- Passover
Confectioners' Sugar or Chocolate
Icing; heavy cream, freshly
whipped to soft drifts and barely or very lightly sweetened; or
vanilla ice cream
- Walnut halves, for garnish (optional).
|
|
| |
INSTRUCTIONS: |
|
| |
- Have all ingredients at room temperature.
- Line the bottom of an 8-inch square cake pan or a 9-inch
springform pan with parchment or was paper.
- Preheat the oven to 350 degrees F. Set a rack in the lower third
of the oven.
- In a heavy-bottomed 2 or 3-quart saucepan, combine ½ cup of the
sugar and ½ cup of water and bring to a boil, stirring
constantly over medium heat. Continue boiling and stirring
until all the grains of sugar have completely dissolved and the
mixture forms a simple syrup. Remove the pan from the heat and
stir in the chocolate until melted and smooth. Set aside to cool.
- In a large bowl, beat the egg yolks until light and fluffy.
Grind the walnuts with the remaining sugar and the matzoh meal in
a food processor using the pulse motion and stir into the egg
yolks. Add the cooled chocolate mixture and combine thoroughly.
- Using clean beaters, beat the egg whites in another bowl until
they hold stiff peaks. Gradually fold the whites into the
chocolate-walnut mixture, incorporating them gently but thoroghly
so that no whites are visible. Pour the batter into the prepared
pan and bake for 35-40 minutes, or until puffed and almost set but
still a little gooey in the center. A wooden toothpick inserted 1
inch from the edge should come out clean.
- Remove the pan from the oven and let cool on a rack. When
completely cool, unmold the cake by running a thin-bladed knife
around the edges of the cake to release it from the pan (or
release the springform); invert onto a platter. Peel off the
parchment or wax paper. Serve the torte at room temperature.
|
|
| |
CHOCOLATE ICING Dairy
or parve.
Yield:
Scant 1 cup |
|
| |
INGREDIENTS: |
|
| |
- 6 tbsp unsalted butter or margarine
- 6 ounces fine-quality semisweet or bittersweet chocolate, cut
into small pieces
|
|
| |
INSTRUCTIONS: |
|
| |
- Melt the butter or margarine slowly in a heavy saucepan over very low
heat.
- When half is melted, gradually whisk in the chocolate, stirring
well as it melts.
- After all the chocolate has been added, stir in 2 tbsp of water and beat well until the glaze is completely smooth.
- Let
the mixture cool for about 5 minutes to thicken slightly.
|
|
| |
Source: The Passover Table by Susan R. Friedland |
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
