Kosher Passover Chocolate Torte

    1 hour 20 min

    Garnish with a sprinkle of sugar and some strawberries. The centre will be a little fudgy tasting. There are never any leftovers to worry about.

    2 people made this

    Serves: 12 

    • 110g pareve margarine
    • 225g plain chocolate, chopped
    • 5 eggs, separated
    • 150g caster sugar
    • 140g ground almonds

    Prep:15min  ›  Cook:55min  ›  Extra time:10min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas mark 4. Line bottom and sides of a 23cm springform cake tin with aluminium foil. Grease foil.
    2. Melt margarine and chocolate over low heat. Stir until smooth and let cool.
    3. In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared tin.
    4. Place a 20cm baking tin with 2.5cm of water in it on the bottom rack of the oven (to make the torte more moist).
    5. Bake torte on centre rack for 45 to 50 minutes, or until sides begin to pull away from tin and top is set in centre. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
    6. Cool on wire rack for 10 minutes and then carefully remove sides of tin. Invert onto a serving plate and cool completely.

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    Reviews in English (52)


    What an awesome dessert! I made it in an 11" torte pan and glazed it with a chocolate glaze that I found on this site ("Satiny Chocolate Glaze"). After glazing, I cut the torte into 12 slices (next time I will make 16 slices) and put half a large strawberry, cut side down, on each slice by the outer edge. My book club gals loved it and everyone wanted the recipe!!! This is an easy winner!  -  31 May 2002  (Review from Allrecipes US | Canada)


    This is a truly delicious cake, Passover or not! I am as intense a chocoholic as they come and this cake has now become my favorite, bar none. I made it last night and I got scared towards the end of the baking time because the top looked dried out, so I took it out about 7 minutes shy of what the recipe called for. Otherwise, I followed the recipe to the letter. It turns out I should have trusted the recipe, because the center was more than gooey, it was undercooked. However... that is not the end of the story. My husband and I both had a piece while it was still warm, we couldn't resist after smelling it baking! As described above, the center was hot and very gooey, too gooey, actually, but towards the outer edge it became incredible... dense and moist and chocolatey.... perfect, in fact. I put it in the refrigerator overnight and today it is FABULOUS... even the undercooked inside is now more like the inside of a truffle, and then it gets cakier towards the outside. I am baking another one tonight and will follow the recommended baking time religiously... otherwise, I won't change a thing. I used my coffee grinder to grind the sliced almonds my husband brought home from the store, so, if you're wondering how to grind your almonds, that worked perfectly for me. Turned the almonds into a fine-textured meal, almost like flour. I HIGHLY recommend this recipe to anyone looking for a rich, decadent and VERY chocolatey dessert. It will not disappoint.  -  22 Mar 2007  (Review from Allrecipes US | Canada)


    fast, easy, delicious! we topped with confectioner's sugar and raspberries. tasted even better after chilling in the fridge.  -  24 Apr 2005  (Review from Allrecipes US | Canada)