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Chocolate passover torte with warm chocolate sauce

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Ingredients Needed For Chocolate passover torte with warm chocolate sauce
=====Chocolate TORTE=====
*1 cup sliced almonds, toasted
*1 tbsp PLUS 1 cup granulated sugar
*3/4 cup butter (1 ½ sticks)
*1/2 cup cocoa
*5 large eggs, separated
*1/8 tsp salt
=====WARM chocolate SAUCE=====
*1/3 cup Packed Lt. brown sugar
*2 tbsp cocoa
*1 tsp potato starch
*3/4 cup evaporated milk
*1/4 cup butter (½ stick)


Directions To Prepare Chocolate passover torte with warm chocolate sauce
#Heat oven to 375 °F.<BR>
#Grease bottom of a 9-inch springform pan; line bottom with foil.<BR>
#Place cooled almonds in bowl of food processor with 1 tablespoon of the Sugar; process until finely ground.<BR>
#In small sauce pan, melt butter; cool slightly.<BR>
#Stir in cocoa; cool.<BR>
#Beat egg whites until foamy.<BR>
#Gradually add remaining ¼ cup Sugar, beating until stiff but not dry.<BR>
#Add about ¼ of the beaten egg whites to chocolate mixture; stir until well blended.<BR>
#Gradually fold remaining egg whites into chocolate, pour into prepared pan.<BR>
#Bake for 40-45 minutes or until set.<BR>
#Cool 10 minutes in pan on wire rack.<BR>
#Unmold and carefully peel off foil.<BR>
#Cool completely.<BR>
#Serve garnished with fresh raspberries and warm chocolate sauce.<BR>
#Warm chocolate sauce: in small saucepan, stir together Sugar, cocoa and potato starch.<BR>
#Gradually stir in evaporated milk.<BR>
#Cool over medium heat, stirring constantly, until mixture thickens.<BR>
#Add butter; stir until melted.<BR>
#Cool slightly.<BR>
#Makes about 1 1/3 cups of sauce.<BR>
#Note: to toast almonds, heat oven to 350 °F.<BR>
#Place almonds in a single layer on baking sheet or in a shallow baking pan.<BR>
#Bake 7-8 minutes, stirring occasionally, until light brown.<BR>
#Cool completely.




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Tuesday, August 22, 2017, 11:15 am


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