Passover Chocolate Orange Torte

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READY IN: 2hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 13
    cup matzo cake meal
  • 13
  • 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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