INGREDIENTS

INSTRUCTIONS

Reprinted without permission from The Jewish Holiday Cookbook by
Gloria Kaufer Greene [editorial comments will be in square brackets.
IMHO this is a truly great cookbook]  Notes: The grated chocolate and
ground nuts in this torte replace  flour and, thus, must be very fine
and powdery. You can use a rotary  grater or a food processor to
accomplish this, however, if the latter  is used, be sure not to
over-grind the nuts or they may get oily and  pasty. For the best
results, have nuts at room temperature and  process them in pulses.
Finely ground unblanched almonds, pecans, or walnuts may be
substituted for the hazelnuts (which are sometimes called filberts).
[Often at this time of year stores that carry Kosher foods sell very
finely ground hazelnuts and almonds, which makes life simpler.]  If
preffered, the glaze can be omitted, and the torte topped instead  with
a thick layer of chocolate mousse. [recipe follows]  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
continued in part 2

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