Pesach Hazelnut-Chocolate Viennese Torte

This elegant Viennese-style torte is perfect for Passover celebrations, featuring a dense, moist crumb loaded with finely ground hazelnuts and semi-sweet chocolate. The cake is infused with lemon zest for brightness and brushed with sweet Passover wine before being layered with apricot jam. Topped with a dark chocolate glaze, it offers a sophisticated balance of nutty depth and cocoa richness. This recipe requires no leavening agents, relying on whipped egg whites for lift, making it naturally gluten-free and compliant with kosher-for-Passover dietary needs. It serves beautifully as a dessert for holiday seders or special afternoon tea.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 465.0

Dietary: Vegan

Description

This elegant Viennese-style torte is perfect for Passover celebrations, featuring a dense, moist crumb loaded with finely ground hazelnuts and semi-sweet chocolate. The cake is infused with lemon zest for brightness and brushed with sweet Passover wine before being layered with apricot jam. Topped with a dark chocolate glaze, it offers a sophisticated balance of nutty depth and cocoa richness. This recipe requires no leavening agents, relying on whipped egg whites for lift, making it naturally gluten-free and compliant with kosher-for-Passover dietary needs. It serves beautifully as a dessert for holiday seders or special afternoon tea.

Directions

1
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan well and coat with potato starch or sugar, tapping out any excess.
2
In a large mixing bowl, beat 5 egg whites with salt and lemon juice until foamy.
3
Gradually add 1/4 cup of the sugar to the egg whites, beating continuously until stiff, glossy peaks form.
4
In a separate bowl, beat the 5 egg yolks, the 1 additional whole egg, remaining 1/2 cup sugar, and lemon rind until very light and fluffy.
5
Gently but thoroughly fold the beaten egg whites into the yolk mixture.
6
Fold in the grated semi-sweet chocolate and finely ground hazelnuts until just combined.
7
Pour the batter into the prepared springform pan.
8
Bake for 50-55 minutes, or until the top springs back when gently pressed. Do not worry if it does not rise significantly.
9
Turn off the oven, leave the door slightly ajar, and let the torte cool inside for 10 minutes.
10
Remove the torte from the oven. Run a knife around the edge to release it from the pan rim.
11
Cool in the pan for 30 minutes, then remove the pan rim and cool completely on the bottom plate.
12
Brush the top of the cooled torte with sweet Passover wine.
13
Spread the apricot jam evenly over the wine-soaked top.
14
To make the glaze, combine water, vegetable oil, sugar, and cocoa powder in a saucepan. Bring to a boil, stirring constantly.
15
Simmer for 2-3 minutes until slightly thickened. Remove from heat and let cool slightly.
16
Pour the warm chocolate glaze over the jam-covered torte, spreading it to the edges.
17
Let the glaze set completely before serving. Garnish with ground hazelnuts, whole hazelnuts, or chocolate curls if desired.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 465.0kcal

% Daily Value *
Total Fat 33.0g51%
Saturated Fat 9.9g50%
Cholesterol 1119.0mg373%
Sodium 372.0mg16%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.0g0%
Sugars 3.3g
Protein 39.0g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pesach-hazelnut-chocolate-viennese-torte-2/