Passover Chocolate Orange Torte

"I have seen this online, attributed to more than one author, under the name of "Viennese Chocolate Torte." I definitely did not create it, nor have I tried it, but someone should!"
 
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Ready In:
2hrs 15mins
Ingredients:
13
Serves:
12
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ingredients

  • For the cake

  • 8 eggs, separated
  • 1 cup sugar
  • 2 ounces semisweet chocolate, melted and cooled
  • 14 cup fresh orange juice
  • 1 tablespoon grated orange rind
  • 2 cups ground walnuts
  • 13 cup matzo cake meal
  • 13 cup potato starch
  • 2 oranges, peeled, sectioned and de-membraned
  • For the filling

  • 10 ounces apricot preserves
  • 1 orange, peeled, sectioned and de-membraned
  • For the glaze

  • 12 cup orange juice
  • 6 ounces semisweet chocolate, broken
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directions

  • Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
  • Beat egg yolks with 1/2 cup sugar until very thick.
  • Add chocolate, orange juice and rind; beat to combine.
  • In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
  • In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
  • Gently fold in chocolate mixture into beaten whites.
  • Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
  • Prepare the filling:

  • Melt preserves; stir in orange sections.
  • Cool for 5 minutes.
  • Prepare the chocolate glaze:

  • Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
  • Run a knife around edge of pan; remove cake from pan.
  • Slice cake in half horizontally.
  • Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.

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