Pesach Hazelnut-Chocolate Viennese Torte
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.Directions
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Preheat the oven to 325°F (165°C). Grease and line the bottom of a 9 or 10-inch springform pan with parchment paper.
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In a large, clean mixing bowl, beat the 5 egg whites with the salt and lemon juice until foamy.
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Gradually add 1/4 cup of the sugar while continuing to beat the egg whites until they form stiff, but not dry, peaks.
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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.
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Gently but thoroughly fold the beaten egg whites into the yolk mixture.
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Fold in the grated chocolate and ground hazelnuts until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake in the preheated oven for 50-55 minutes, or until the top springs back when gently pressed.
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Turn off the oven and open the door slightly. Leave the torte in the oven for 10 minutes.
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Remove the torte from the oven. Run a knife around the edge to release it from the pan rim.
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Cool the torte in the pan on a wire rack for 30 minutes.
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Remove the pan rim and cool the torte completely on the pan bottom.
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Cover a cake plate or cardboard circle with foil. Invert the torte onto the base and remove the pan bottom.
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Sprinkle the wine evenly over the torte.
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Heat the apricot jam until thinned, then brush or spread it all over the torte.
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For the glaze, combine water, oil, 1 cup sugar, and cocoa in a small saucepan. Mix well.
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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.
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Remove from heat and stir for 3-4 minutes until it cools slightly and thickens a bit more.
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Pour the glaze in the center of the torte and use a spatula to spread it evenly over the top and sides.
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Wipe any drips from the base. Let the torte rest for a few minutes until the glaze begins to set but is still soft.
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Press handfuls of ground hazelnuts all over the sides of the torte.
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Arrange whole hazelnuts in a circle on top, about 1 inch from the edge. Heap chocolate curls in the center.
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Refrigerate the uncovered torte for several hours or overnight until the glaze sets and flavors meld.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 8g40%
- Cholesterol 120mg40%
- Sodium 180mg8%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 30g
- Protein 8g16%
* 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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