Decadent Passover Chocolate Delight
Indulge in this rich and decadent Passover Chocolate Delight, a gluten-free dessert that’s perfect for celebrating the holiday. Made with luscious semisweet chocolate and ground almonds, this torte boasts a wonderfully moist texture and chocolatey flavor that everyone will love. The fluffy beaten egg whites create an airy lift, making each bite a delightful experience. Whether you’re hosting a festive gathering or just satisfying your sweet tooth, this torte is sure to impress your guests and elevate your Passover meal. Serve it plain, dusted with confectioner's sugar, or topped with whipped cream for an extra touch of elegance.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
margarine
1/2 cup (melted)
semisweet chocolate
8 ounces (chopped)
eggs
5 (separated)
white sugar
3/4 cup (granulated)
ground almonds
1 cup (ground)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Line the bottom and sides of a 9-inch springform pan with aluminum foil, ensuring no gaps remain. Grease the lined foil to prevent sticking.
3
In a small saucepan or microwave-safe bowl, melt the margarine and chopped semisweet chocolate together over low heat or in short bursts in the microwave, stirring until smooth. Allow to cool slightly.
4
In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form, approximately 2 minutes. Set aside.
5
In a separate mixing bowl, combine the egg yolks and white sugar. Beat on medium speed until the mixture is thick and pale, about 1 minute.
6
Pour the cooled chocolate mixture into the yolk-sugar mixture, stirring until well blended. Gently stir in the ground almonds until evenly incorporated.
7
Carefully fold in the beaten egg whites a third at a time, making sure to combine well without deflating the whites. Continue until no white streaks are visible.
8
Pour the batter into the prepared springform pan, smoothing the top as needed.
9
Place an 8-inch baking dish filled with 1 inch of water on the bottom rack of the oven. This will create steam and ensure your torte remains moist during baking.
10
Bake the torte on the center rack for 45 to 50 minutes, or until the edges pull away from the sides of the pan, and the center is set but slightly jiggly.
11
Cover the torte loosely with aluminum foil during the last 20 minutes of baking to prevent excess browning.
12
Allow the torte to cool on a wire rack for about 10 minutes before carefully removing the sides of the springform pan.
13
Invert the torte onto a serving plate and cool completely at room temperature before serving.
14
For an elegant touch, consider topping the cooled torte with whipped cream or dusting with confectioner’s sugar just before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Passover Chocolate Delight?
It is a rich, gluten-free chocolate torte made with semisweet chocolate and ground almonds, specifically designed for Passover celebrations.
Is this recipe gluten-free?
Yes, the recipe uses ground almonds instead of flour, making it completely gluten-free.
What are the main ingredients in this chocolate torte?
The main ingredients include margarine, semisweet chocolate, eggs, white sugar, and ground almonds.
What type of chocolate should I use?
The recipe calls for 8 ounces of semisweet chocolate that has been chopped.
How many eggs are needed for this recipe?
You will need 5 eggs, and they must be separated into yolks and whites.
What is the first step in preparing this dessert?
The first step is to preheat your oven to 350°F (175°C).
What kind of pan is recommended for baking?
You should use a 9-inch springform pan for this recipe.
How do I prepare the springform pan?
Line the bottom and sides with aluminum foil, ensuring no gaps, and then grease the foil to prevent sticking.
How do I melt the chocolate and margarine?
Melt them together in a small saucepan over low heat or in a microwave-safe bowl using short bursts in the microwave until smooth.
How long should I beat the egg whites?
Beat the egg whites with an electric mixer for approximately 2 minutes until stiff peaks form.
What should the egg yolk and sugar mixture look like?
Beat the yolks and sugar on medium speed for about 1 minute until the mixture is thick and pale.
When do I add the ground almonds?
Gently stir the ground almonds into the chocolate and yolk mixture after they have been combined.
What is the secret to keeping the torte airy?
Carefully fold in the beaten egg whites a third at a time to ensure you do not deflate them.
Why is a baking dish of water placed in the oven?
The water creates steam which ensures the torte remains moist during the baking process.
Where should the torte be placed in the oven?
The torte should be baked on the center rack of the oven.
How long does it take to bake?
The baking time is between 45 to 50 minutes.
Should I cover the cake while it bakes?
Yes, cover it loosely with aluminum foil during the last 20 minutes of baking to prevent excess browning.
How do I know when the torte is done?
It is ready when the edges pull away from the sides of the pan and the center is set but slightly jiggly.
How long should the cake cool before removing the pan?
Allow the torte to cool on a wire rack for about 10 minutes before removing the sides of the springform pan.
How should the torte be served?
It can be served plain, dusted with confectioner's sugar, or topped with whipped cream.
Can I serve this cake at room temperature?
Yes, you should allow the torte to cool completely at room temperature before serving.
Is this recipe suitable for holidays other than Passover?
Yes, it is also tagged as an Easter dessert and a general holiday recipe.
How much margarine is required?
The recipe requires 1/2 cup of margarine.
How much sugar is used?
The recipe uses 3/4 cup of granulated white sugar.
Does the recipe use almond flour or ground almonds?
The recipe specifically lists 1 cup of ground almonds.
What is the texture of this chocolate torte?
It has a wonderfully moist texture and an airy lift due to the beaten egg whites.
Is the torte dairy-free?
If using margarine as specified, it is a dairy-free (parve) dessert option.
What if I don't have a 9-inch pan?
The instructions are optimized for a 9-inch springform pan to ensure proper baking and moisture.
Can I use an electric mixer for the whole process?
An electric mixer is used for the egg whites and the yolks, but the chocolate and almonds should be stirred in, and egg whites folded in by hand.
How do I prevent the cake from sticking to the foil?
Grease the lined foil thoroughly before pouring in the batter.