Chocolate Walnut Torte
 
 
This is a meringue torte so its light and filled with chocolate and walnuts. Its deceptively moist and speckled (kinda tweedy) and has no flour or egg yolks. It’s gluten free too. I like it with some whipped pareve cream on top.
Recipe type: Desserts
Serves: 10-12
Ingredients
  • 1 cup walnut pieces (or a full ½ cup of ground walnuts)
  • ½ cup plus 2 tablespoons sugar
  • 9 ounces bittersweet chocolate, chopped (or use semi-sweet)
  • Zest of 1 small orange, optional
  • ⅛ teaspoon salt
  • 7 egg whites
  • ¼ teaspoon kosher for Passover cream of tartar, if available, or omit
  • Pareve whipped cream for topping
Instructions
  1. Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan.
  2. In a food processor, pulse walnuts with 1 tablespoon of sugar until finely ground (alternatively you could use about ½ cup ground walnuts and mix with sugar). Take the nuts out of the food processor and place in separate bowl. Using the same processor, pulse the chopped chocolate with 1 tablespoon sugar, until chopped into pieces of varied sizes, from coarse meal, to ¼-inch bits. Add chocolate to nuts and then mix in orange zest (if using) and salt.
  3. Using a mixer, beat egg whites with cream of tartar (if using) until creamy white and soft peaks are formed. Gradually add the remaining ½ cup sugar until egg whites are glossy and stiff, but not dry.
  4. Pour half of the chocolate mixture over the egg whites and fold together. Repeat with remaining chocolate mixture and fold until thoroughly combined but do not overmix.
  5. Scrape the batter into pan and spread evenly. Bake for 25-30 minutes until the torte is puffed and golden brown on top.. With a tester a toothpick inserted in the center should come out moist and with some melted chocolate stuck to it.
  6. Run a knife around sides of pan before releasing the springform. The cake can be prepared up to 3 days in advance and stored covered at room temperature or frozen, well wrapped for up to 3 months. Defrost in the refrigerator and serve at room temperature.
Recipe by Gourmet Passover Cooking at http://gourmetpassovercooking.com/2014/03/chocolate-walnut-torte/