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Passover Chocolate Fudge Torte Recipe

Passover Chocolate Fudge Torte recipe and other fudge recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Passover Chocolate Fudge Torte recipe  PDF



Frosting: 10 oz. bittersweet or semi sweet chocolate, chopp
3/4 cup sugar
3/4 cup unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/2 cup liquid nondairy creamer
Cake: 1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 Tablespoons matzo cake meal
2 Tablespoons potato starch
5 large eggs, separated
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup liquid nondairy creamer
Garnish: Chocolate shavings (optional) Fresh mint leaves (optional)
For frosting: Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mi ture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours. Meanwhile, prepare cake: Preheat oven to 350 degrees. Line 15 1/2 10 1/2 1 ch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
Combine egg whites and salt in large bowl. Using handheld mi er, beat whites until soft peaks form. Gradually add 1/2 cup sugar beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients beat just until blended. Fold whites into yolk mi ture in 3 additions. Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan rack. Freeze cake until firm, about 30 minutes. Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5 10 inches. Slide large spatula under 1 cake rectangle transfer to platter. Spread 2/3 cup forsting over. Top with se ond layer. Spread 2/3 cup frostering over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil keep refrigerated.) Cover top of cake with chocolate shavings and garnish with mint, is desired. Cut crosswise into slices and serve.
To give credit where credit is due, the recipe is from Bon Appetit, April 1996.

Passover Chocolate Fudge Torte recipe and other fudge recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
316 people have voted
Last Reviewed on 2018-05-25



Friday, May 25 2018 Download & Print Passover Chocolate Fudge Torte recipe  PDF   Fudge recipes RSS   Thumsb up

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