Cake: Chocolate Nut Torte - dairy, pareve

Posted by : Karen Selwyn

This recipe didn't come from an article about Passover desserts, but the
absence of flour got me thinking in that direction.  Furthermore, the
write up (see below) made the recipe seem appealing on any basis.  The
one problem I see is that you would have to eliminate the orange liqueur
for use during Passover.  I can think of several possibilities:
eliminate it all together (since it is already optional), substitute
orange juice, or substitute sweet KLP wine. 

Archivist's Note: Or, as suggested by Blanche Nonken: grated orange zest.

Karen Selwyn

*   *   *   *   *   *
Chocolate Nut Torte 

"One of our recipe testers, Madie Stroud, says this Chocolate Nut Torte
is the easiest flourless chocolate cake she has ever made (and she's
made lots of cakes). One bite and we said it was one of the best.
Restaurateur Patrice Mari makes the cake at La Patisserie, her
restaurant in University City's Loop. It is one of those rare flourless
chocolate tortes that doesn't require eggs to be separated.  It takes
less than 10 minutes to prepare, according to Mari."  
                                              Barbara Hertenstein

2/3 cup semi-sweet chocolate morsels 
 cup (1 stick) butter or margarine 
2/3 cup granulated sugar 
3 eggs 
1 1/4 cups ground pecans or other nuts (see note) 
2 tablespoons orange-flavored liqueur (optional) 

For glaze: 

2/3 cup semi-sweet chocolate morsels 
1/4 cup ( stick) butter or margarine 

Pecan halves, for garnish 

Melt chocolate morsels in microwave or over simmering water in double
boiler. Let cool. 

Meanwhile, in small bowl of electric mixer, cream butter. Gradually add
sugar, mixing at high speed, until light and fluffy, about 5  minutes.
Add eggs, one at a time, beating well after each addition.  (Batter will
appear to have curdled, but this is normal.) With mixer on low speed,
add melted chocolate chips, nuts and orange liqueur. 

Butter an 8-inch round pan; line bottom with waxed paper. Pour batter
into prepared pan. Bake in preheated 375-degree oven 25 minutes. Center
of cake will seem moist and underbaked. 

Let cake cool in pan 30 minutes. Run knife around edge of cake, and
invert cake onto wire cake rack. Remove pan and paper from cake. Let
cake cool a few hours.

To prepare glaze: Melt chocolate morsels and butter in microwave or in
double boiler. Spread glaze on top and sides of cake. Garnish top of
cake with pecan halves. 

Yield: 10 servings. 

Note: 2 cups of pecan halves yielded 1 1/4 cups ground pecans.  The
ground nuts take the place of flour in this recipe. 

Tester's note: The results are excellent. This type of cake freezes
beautifully, but you may want to glaze it after thawing. 

Source: "1991 Year's Favorites"
         Barbara Hertenstein 
         ST. LOUIS POST DISPATCH (on-line edition), 1/6/92

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