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Cake:
Glaze:
Make Cake:
Gradually add the sugar to the creamed margarine, stirring to combine. Add eggs, one at a time, stirring between each addition. Stir in the melted chocolate. Stir in the ground almonds and the matzo cake meal.
Grease an 8" round pan and line the bottom with parchment paper or wax paper. Pour the batter into the prepared pan. Bake at 375°F for 25 minutes. Cool for an hour before removing to a platter and glazing.
Make Glaze and Assembly:
Pour glaze over torte. Glaze will run down the sides and should cover the entire top and sides of torte. Chill to set. Serve at room temperature.
Poster's Notes:
Here is a recipe that I made for the second Seder. It was fabulous! This is a very rich torte. I cut it into very thin wedges. Everyone adored it, so I figured that I would share it right away in case anyone wanted to make it for the last days of Pesach. This is a keeper!
Posted by Deena Abraham
Nutritional Info Per Serving: N/A
4 ounces semi-sweet chocolate
1/2 cup (4 ounces) margarine, softened
2/3 cup sugar
3 eggs
1 cup almonds, ground
1/4 cup matzo cake meal
1/4 tsp salt
2 ounces unsweetened chocolate
2 ounces semi-sweet chocolate
1/4 cup (2 ounces) margarine
2 tsp. honey
Melt the semi-sweet chocolate and set aside. Cream the margarine.
Melt the glaze ingredients in a small pan over low heat. Stir until cool and glossy.
One of the ingredients in the original recipe was the zest of one orange. I had to leave this out and I can't recall if I added something in its place.