Chocolate Walnut Passover Torte with Chocolate Honey Glaze
Sure, they say the afikomen is dessert, but we all know that a piece of matzo isn’t going to satisfy anyone’s sweet tooth. Here is a sweet additional treat that doesn’t use highly processed shortenings.
1 cup chopped walnuts
2 tablespoons plus 1/2 cup sugar, divided
9 oz. 70% bittersweet chocolate, coarsely chopped
1/8 teaspoon salt
7 egg whites
1/4 teaspoon cream of tartar
- Heat oven to 350°F. Lightly spray sides of 9-inch springform pan with cooking spray; line bottom with parchment paper.
- Pulse walnuts and 1 tablespoon of the sugar in food processor until very finely ground, being careful walnuts don’t become a paste; place in medium bowl. Wipe excess oil from food processor. Pulse chocolate and 1 tablespoon of the sugar until mixture resembles crumbs ranging from very finely chopped to 1/4-inch pieces. Add to nuts, along with orange peel and salt; stir to combine.
- Beat egg whites and cream of tartar in large bowl at medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until egg whites are stiff and glossy but not dry, 2 to 3 minutes. Gently scrape into large wide bowl.
- Pour half of the chocolate mixture over egg whites; fold in until nearly incorporated. Repeat with remaining chocolate mixture, folding just until incorporated. Place in springform pan; spread gently to level.
- Bake 30 to 35 minutes or until torte is puffed and golden brown on top and springs back when pressed gently with fingers. (A toothpick inserted in center will emerge moist and stained with a little melted chocolate, but not coated with batter.) Cake may crack slightly. Cool on wire rack 10 minutes. Slide thin knife or spatula around sides of pan; cool completely. Pour warm glaze (below) over cake, smooth with spatula. Let harden. Serve at room temperature. (Cake can be made 1 day ahead. Cover and store at room temperature.)
Chocolate Honey Glaze
8 oz. good quality semi sweet chocolate chips
2 oz. coconut oil
1-2 Tablespoon honey
- Put all ingredients together in the top of a double boiler, over simmering water or in microwave. Cook until nearly all of the chips are melted. Watch carefully whichever method you use. Remove from heat before all the chips are melted. Stir until glaze is smooth.
- Allow to cool so it is thicker but still pourable