6 lg Eggs — 5 of them separated
pn Salt
2 ts Lemon juice
3/4 c Sugar — divided
2 ts Lemon rind — grated
3 oz Semisweet Chocolate — very
Finely grated
2 1/2 c Unblanched nuts — very
Finely ground (
For Torte:
1/4 c Sweet Pesach wine
1/2 c Apricot jam
Chocolate Glaze:
1/3 c Water
3 tb Vegetable oil
1 c Sugar
1/2 c Cocoa
Garnish: (optional)
1 c Nuts — ground
12 Hazelnuts
1 oz Chocolate — for curls
Grease a 9 inch springform pan well and coat it with potato starch or
sugar, tapping out excess.
For the batter, in a large mixing bowl, beat the 5 egg whites with the salt
and lemon juice until foamy. Very gradually add 1/4 cup sugar and continue
beating the whites until they form stiff, but not dry, peaks.
Use the same beaters and another bowl to beat the 5 egg yolks and
additional egg with the remaining 1/2 cup sugar and lemon rind until very
light and fluffy. Gently but thouroughly fold the beaten whites into
yolks. Fold in chocolate and nuts, and pour batter into pan.
Bake torte in a preheated 325 degree oven for 50-55 minutes or until top
springs back when gently pressed.
[this will not rise as much as you think it ought. Don’t worry about it]
Leave the torte in the oven, turn off the heat, and open the door slightly.
After 10 minutes remove torte from oven. Run a knife around the edge of the
torte to release it from the pan rim. Cool it for another 30 minutes in
the pan. Remove the pan rim and cool the torte completely on the bottom.
[This next part is for icing the Torte. What I’ve done in the past is make
2 layers, following the above directions, doubled the amount of raspberry
syrup and dribbled half over each torte as per the directions and skipped
the jam. I’ve then used the chocolate glaze as an icing for between the
layers, and the “Instant” Chocolate Mousse recipe for the outside icing of
the whole thing. ]
Cover a 9 or 10 inch cardboard circle with heavy duty aluminum foil or
freezer paper or use a cake plate. Invert torte onto base and remove pan
bottom. Sprinkle wine [or whatever] evenly over torte. Heat jam until
thinned; then bruch or spread it all over the torte. (this adds flavor and
smooths the surface).
For the glaze, combine the water, oil, sugar, and cocoa in a small suacepan
and mix very well. Cook the mixture over low heat, stirring constantly,
for 10-14 minutes, or until the glaze thickens slightly and is very smooth
and shiney. For the best flavor and texture it should not boil. Remove
glaze from heat and stir 3-4 minutes longer until it cools slightly and
gets a bit thicker. Pour all the glaze in the center of the torte and
immediately use a metal or rubber spatula to evenly spread it all over top
and sides. Wipe up any drips from base.
Let torte rest a few minutes until the glaze begins to set, but is still
soft.
Press handfulls of ground nuts all over the sides, but not the top. Arrange
whole nuts, evenly spaced in circle on top about 1 inch from edge. Heap
chocolate curls or bits in center.
Refrigerate the uncovered, completed torte for several hours or,
preferably, overnight so the glaze will set and the flavors and textures
will “mellow”.
(Once the glaze has set, the torte can be frozen for up to 3 weeks. Freeze
it uncovered, then wrap it in plastic wrap or tin foil. Unwrap it before
thawing and thaw for several hours in the refrigerator.
Yields
8 Servings