The best delicious Passover Chocolate Fudge Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Passover Chocolate Fudge Torte recipe today!
Hello my friends, this Passover Chocolate Fudge Torte recipe will not disappoint, I promise! Made with simple ingredients, our Passover Chocolate Fudge Torte is amazingly delicious, and addictive, everyone will be asking for more Passover Chocolate Fudge Torte.
What Makes This Passover Chocolate Fudge Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Passover Chocolate Fudge Torte.
Ready to make this Passover Chocolate Fudge Torte Recipe? Let’s do it!
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FROSTING
10 oz Bittersweet or semi-sweet
-chocolate; chopp
3/4 c Sugar
3/4 c Unsalted pareve margarine;
-diced
3 lg Eggs; beaten to blend
1/2 c Liquid nondairy creamer
–CAKE–
1 1/2 c Sugar
1 c Unsweetened cocoa powder
6 tb Matzo cake meal
2 tb Potato starch
5 lg Eggs; separated
1/4 ts Salt
1/4 c Vegetable oil
1/4 c 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 mixture 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=inch 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 mixer, 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 mixture 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
sexond 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
Yields
1 servings
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