Pesach Hazelnut-Chocolate Viennese Torte

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Servings: 8 Difficulty: Advanced
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A rich, gluten-free chocolate and hazelnut cake perfect for Passover.
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This elegant Viennese-style torte is a Passover classic, crafted without any chametz (leavening agents) to remain kosher for the holiday. The cake relies on beaten egg whites and finely ground hazelnuts for its light, airy texture and moist crumb. A luscious, glossy chocolate glaze coats the exterior, providing a smooth contrast to the nutty interior. The flavor profile is deep and chocolatey, enhanced by the earthiness of the hazelnuts and a hint of apricot jam spread beneath the glaze for subtle fruitiness. It is an impressive centerpiece for holiday dinners or a sophisticated dessert for any special occasion. Serve with coffee or tea to balance the richness. This recipe yields a dense yet tender cake that improves in flavor after chilling, allowing the ingredients to meld beautifully.

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Pesach Hazelnut-Chocolate Viennese Torte

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 232.5
Dietary:
V Vegan

Description

This elegant Viennese-style torte is a Passover classic, crafted without any chametz (leavening agents) to remain kosher for the holiday. The cake relies on beaten egg whites and finely ground hazelnuts for its light, airy texture and moist crumb. A luscious, glossy chocolate glaze coats the exterior, providing a smooth contrast to the nutty interior. The flavor profile is deep and chocolatey, enhanced by the earthiness of the hazelnuts and a hint of apricot jam spread beneath the glaze for subtle fruitiness. It is an impressive centerpiece for holiday dinners or a sophisticated dessert for any special occasion. Serve with coffee or tea to balance the richness. This recipe yields a dense yet tender cake that improves in flavor after chilling, allowing the ingredients to meld beautifully.

Ingredients

Directions

  2. In a large, clean mixing bowl, beat the 5 egg whites with the salt and lemon juice until foamy.
  3. Gradually add 1/4 cup of the sugar while continuing to beat the egg whites until they form stiff, but not dry, peaks.
  4. In another bowl, beat the 5 egg yolks and the 1 whole egg with the remaining 1/2 cup sugar and lemon zest until very light and fluffy.
  5. Gently but thoroughly fold the beaten egg whites into the yolk mixture.
  6. Fold in the grated chocolate and ground hazelnuts until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake in the preheated oven for 50-55 minutes, or until the top springs back when gently pressed.
  9. Turn off the oven and open the door slightly. Leave the torte in the oven 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 the torte in the pan on a wire rack for 30 minutes.
  12. Remove the pan rim and cool the torte completely on the pan bottom.
  13. Cover a cake plate or cardboard circle with foil. Invert the torte onto the base and remove the pan bottom.
  14. Sprinkle the wine evenly over the torte.
  15. Heat the apricot jam until thinned, then brush or spread it all over the torte.
  16. For the glaze, combine water, oil, 1 cup sugar, and cocoa in a small saucepan. Mix well.
  17. Cook over low heat, stirring constantly, for 10-14 minutes until the glaze thickens slightly and is smooth and shiny. Do not let it boil.
  18. Remove from heat and stir for 3-4 minutes until it cools slightly and thickens a bit more.
  19. Pour the glaze in the center of the torte and use a spatula to spread it evenly over the top and sides.
  20. Wipe any drips from the base. Let the torte rest for a few minutes until the glaze begins to set but is still soft.
  21. Press handfuls of ground hazelnuts all over the sides of the torte.
  22. Arrange whole hazelnuts in a circle on top, about 1 inch from the edge. Heap chocolate curls in the center.
  23. Refrigerate the uncovered torte for several hours or overnight until the glaze sets and flavors meld.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 232.5kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 4.9g25%
Cholesterol 559.5mg187%
Sodium 186.0mg8%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.0g0%
Sugars 1.7g
Protein 19.5g39%

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

Note

The torte will not rise as much as a traditional leavened cake; this is normal for a Passover sponge.

Storage: Once the glaze has set, the torte can be frozen for up to 3 weeks. Freeze uncovered, then wrap tightly in plastic wrap or foil. Thaw uncovered in the refrigerator for several hours before serving.

Variations: You can make two layers by doubling the batter ingredients and baking in two pans. Spread raspberry syrup or jam between the layers and use the chocolate glaze for the exterior.

Tip: Ensure the egg whites are beaten in a completely clean, grease-free bowl to ensure they whip to stiff peaks.

The glaze should not boil during preparation to maintain a smooth, shiny texture.

Keywords: passover, pesach, chocolate cake, hazelnut torte, gluten free, kosher, viennese, egg white meringue, chocolate glaze, apricot jam, holiday dessert, nut cake, make ahead, freezer friendly
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