Ingredients for Passover Chocolate Torte
- Margarine
- Semisweet Chocolate
- 4 large eggs
- White Sugar
- Ground Almonds
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How to Make Passover Chocolate Torte
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the water, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate frosting: In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar and cocoa powder, beating until combined. Stir in the vanilla extract and milk until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting. Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
52g
Fat
41g
Carbs
6g
