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This elegant Passover torte features moist, gluten-free chocolate cake layers made with matzo meal and almonds. A warm, strained apricot preserve filling bridges the layers, topped with a light, airy chocolate cream frosting. The result is a sophisticated, rich dessert perfect for Seder or spring celebrations.
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Chocolate-Apricot Passover Torte
Description
This elegant Passover torte features moist, gluten-free chocolate cake layers made with matzo meal and almonds. A warm, strained apricot preserve filling bridges the layers, topped with a light, airy chocolate cream frosting. The result is a sophisticated, rich dessert perfect for Seder or spring celebrations.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Line the bottoms of two 9-inch round cake pans with parchment paper; grease the parchment and sides of the pans.
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In a medium saucepan over low heat, melt the butter.
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Add the sugar and the cocoa to the melted butter; stir until smooth and well blended.
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Remove the cocoa mixture from heat and let it cool to room temperature.
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In a large bowl, beat the egg yolks until slightly thickened and pale.
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Gradually add the cooled cocoa mixture to the egg yolks, beating continuously until well combined.
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Stir in the water and the vanilla extract.
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In a small bowl, combine the ground almonds and matzo cake meal.
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Stir about half of the almond-meal mixture into the chocolate batter.
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In a clean, dry bowl, beat the egg whites until foamy.
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Gradually add the remaining sugar to the egg whites, beating until stiff peaks form.
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Gently fold the remaining almond-meal mixture into the beaten egg whites.
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Gradually fold the egg white mixture into the chocolate batter in two additions, folding gently until just combined.
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Divide the batter evenly between the prepared pans.
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Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
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Let the cakes cool in the pans on wire racks for 10 minutes.
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Remove cakes from pans; peel off the parchment paper and let cool completely on wire racks.
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While cakes cool, place apricot preserves in a small saucepan over low heat; stir until melted.
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Strain the melted preserves through a fine-mesh sieve to remove fruit pieces; reserve the liquid.
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Place one cake layer on a serving plate.
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Spread the strained apricot liquid evenly over the top of the first cake layer.
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Top with the second cake layer, aligning edges.
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To make frosting, in a medium bowl, whisk together the sugar and the cocoa.
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Add the whipping cream and the vanilla extract to the cocoa mixture.
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Beat the frosting mixture with an electric mixer until stiff peaks form.
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Spread the chocolate cream frosting over the top and sides of the torte.
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Garnish with whole almonds if desired.
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Refrigerate the torte until ready to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1497.8kcal
- % Daily Value *
- Total Fat 100.6g155%
- Saturated Fat 45.9g230%
- Cholesterol 172.0mg58%
- Sodium 524.5mg22%
- Total Carbohydrate 158.8g53%
- Dietary Fiber 21.5g86%
- Sugars 116.2g
- Protein 22.8g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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