Recipe by dojemi
I found this recipe on another site and it has been updated, by the poster, to be lower in fat and still incredibly rich-tasting. From Eating Well Magazine.
Top Review by Raquel L
This recipe was much better than expected and quite easy to make. Since I don't have a food processor, I used Passover cake meal and finely chopped the walnuts using a chopper. I definitely think toasting them brought out a richer flavor. Depending on your oven, it might need a touch over 45 minutes to cook; my cake came out just slightly underdone in the center. Also, with all the whipped egg whites, it was really more like a sponge cake consistency than a torte, but it was still very tasty. Also, if you keep kosher for Passover, you may want to skip dusting with powdered sugar because most also have corn starch in them. Plus, it's very flavorful without it.
- 1⁄2 cup matzo meal
- 1⁄3 cup walnuts
- 2 large eggs
- 1 1⁄4 cups sugar, divided
- 2 teaspoons vanilla extract
- 1 cup apple, peeled and grated, preferably Delicious
- 2 tablespoons unsweetened cocoa powder
- 2 ounces chocolate, chopped (bittersweet or semi-sweet)
- 8 large egg whites, at room temperature
- 1⁄2 teaspoon salt
- confectioners' sugar, for dusting
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.
- Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.
- Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 tablespoons at a time, beating until glossy and stiff peaks form.
- Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.
- Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center).
- Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.