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Chocolate Orange Torte (P, KLP)
Source: Patricia Connell in Bon Appetit, April 1985
Serves: 10

matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup sugar
3/4 cup raisins, chopped
1/4 cup matzo cake meal
4 ounces toasted almonds, ground about 3/4 cup
4 ounces semisweet chocolate, grated
6 tablespoons fresh orange juice
2 tablespoons Passover brandy
1 tablespoon grated orange peel
pinch salt
additional grated orange peel
shaved semisweet chocolate

Preheat oven to 350°F. Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.

Using electric mixer, beat yolks and 1/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.

Combine raisins and 1/4 cup cake meal. Fold raisin mixture, almonds, grated chocolate, juice, brandy and 1 tablespoon peel into yolk mixture.

Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold in yolk mixture.

Turn into prepared pan. Bake until tester inserted in center comes out clean, 55-60 minutes. Invert pan onto rack. Cool cake completely in pan. Remove springform.

Garnish cake with peel and shaved semisweet chocolate before serving.

Posted by Carole Walberg

Nutritional Info Per Serving: 223 Calories; 11g Fat (41.2% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 26mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.