Chocolate Passover Walnut Torte with Chocolate Honey Glaze
I promised a great dessert to go with my local, sustainable, non-agri-business, healthy Passover meal, and here it is. You can make this for many people very quickly, and it uses no margarine or that sludge they call non-dairy creamer. God did not free us from slavery so we could poison ourselves with Mocha Mix and margarine…The first recipe I adapted from Joan Nathan, which she adapted from “Dulce lo Vivas,” by Ana Bensadón (Ediciones Martínez Roca). Joan’s recipe uses olive oil. I substitute the freshest nut oil I can find, usually walnut or hazelnut at the local farmers market.
Ingredients
CAKE
- 1 cup walnuts chopped
- 2 tbsp plus 1/2 cup sugar, divided
- 9 oz . 70% bittersweet chocolate, coarsely chopped
- 1/8 tsp salt
- 7 egg whites
- 1/4 tsp cream of tartar
Chocolate Glaze
- 8 oz good quality semi sweet chocolate chips, such as Guittards
- 1/4 cup olive oil or walnut oil
- 1-2 tbsp honey
Instructions
CAKE
- Heat oven to 350°F. Lightly spray sides of 9-inch springform pan with cooking spray; line bottom with parchment paper.
- Pulse walnuts and 1 tablespoon of the sugar in food processor until very finely ground, being careful walnuts don’t become a paste; place in medium bowl. Wipe excess oil from food processor. Pulse chocolate and 1 tablespoon of the sugar until mixture resembles crumbs ranging from very finely chopped to 1/4-inch pieces. Add to nuts, along with orange peel and salt; stir to combine.
- Beat egg whites and cream of tartar in large bowl at medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until egg whites are stiff and glossy but not dry, 2 to 3 minutes. Gently scrape into large wide bowl.
- Pour half of the chocolate mixture over egg whites; fold in until nearly incorporated. Repeat with remaining chocolate mixture, folding just until incorporated. Place in springform pan; spread gently to level.
- Bake 30 to 35 minutes or until torte is puffed and golden brown on top and springs back when pressed gently with fingers. (A toothpick inserted in center will emerge moist and stained with a little melted chocolate, but not coated with batter.) Cake may crack slightly. Cool on wire rack 10 minutes. Slide thin knife or spatula around sides of pan; cool completely. Pour warm glaze (below) over cake, smooth with spatula. Let harden. Serve at room temperature. (Cake can be made 1 day ahead. Cover and store at room temperature.)
Chocolate Glaze
- Put all ingredients together in the top of a double boiler, over simmering water or in microwave. Cook until nearly all of the chips are melted. Watch carefully whichever method you use. Remove from heat before all the chips are melted. Stir until glaze is smooth.
- Allow to cool so it is thicker but still pourable
Notes
Passover 2010
Apple and Wine Charoset
Homemade Horseradish
Homemade Halibut confit with front yard Artichoke hearts, roasted red peppers, lucques olives, caper berries, ‘eshman acre’ eggs and Spanish sea salt
Chicken Soup with Dill Matzo Balls
Grilled Young Chicken with Meyer Lemon and Green Garlic
Holly’s Brisket with Fennel and Olives
Potato and Italian Dandelion Torta
Roasted Asparagus with Fig Balsamic Vinegar
Blood Orange, beets and Butter Lettuce Salad
Walnut Chocolate Mousse or Chocolate Torte
Fresh Strawberries
Macaroons
