Cake: Passover Chocolate-Nut Torte

posted by Marlen 03-30-102 2:34 PM

Passover Chocolate-Nut Torte

This recipe contains no flour or leavening, so it is ideal for Passover-but it’s worth making all year long.

1/2 C walnut pieces, coarsely ground 125 mL
1/2 C blanched almonds 125 mL
1/4 C sugar 60 mL
1/2 C unsweetened cocoa powder 125 mL
3 pkts. Concentrated acesulfame-K 15 mL*
8 large egg whites 8

Put the nuts in a pie pan and bake in a 350 degrees F (180 degrees C) oven for about 10 minutes. Stir the nuts occasionally during toasting. Don’t allow them to burn. Cool. Add sugar. Using a food processor, grind until powdery, but do not liquefy. Add the nuts and cocoa, acesulfame-K, and cognac. Pulse on and off until smooth and well combined.

In a large bowl, beat the egg whites until stiff but not dry. Fold one quarter of the nut mixture into the egg whites and then fold that mixture into the rest of the nut mixture. Do not mix too much. Gently scrape into a 9-inch (23 cm) springform pan sprayed with non-stick cooking spray. Bake at 350 degrees F (180 degrees C) for 30 minutes. (A toothpick inserted into the center will not come out clean.) Cool on a wire rack before removing from the pan. Serve with your favorite whipped topping.

Yield: 12 servings Exchange: 1/2 milk + 1 fat

Each serving contains: Calories: 96 Fiber: 0.63 g Sodium: 33 mg Cholesterol: 0


*Note from Marlen: Acesulfame K was approved by FDA in July 1988 as a free flowing table-top sweetener and for use in dry base beverage mixes, puddings and desserts, chewing gums and dairy product analogues (including toppings). Acesulfame K is marketed under the names of SunetteŽ and Sweet OneŽ. Acesulfame K is about 200 times sweeter than sucrose.

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