Name: Passover Chocolate Nut Torte
Ingredients: 6 oz Butter (or margarine); 3/4 c Sugar; 7 Eggs, separated; 4 oz Chocolate (bittersweet), melted and cooled; 1 c Almonds (unblanched), finely ground; 1/2 ts Baking powder; 1/4 c Almonds (unblanched), chopped; 4 Eggs, lightly beaten; 1/2 ts Potato starch; 4 oz Chocolate (bittersweet), melted; 4 oz Margarine, softened; 1/2 c Almonds, finely ground

[Examples of biblical fasting]: 1. Fasting was practiced to avert God’s judgment and displeasure against His people (1 Sam. 7:6; Joel 2:12; Jonah 3:5-8; Jud 20:26; 1 Ki. 21:9; Jer. 36:6, 9. 2. The people of God often fasted in preparation for war, with a view to seeking God’s protection and blessing (2 Chron. 20:1-4; Joel 2:15. 3. Fasting was one way of seeking God’s help for deliverance from personal troubles and opposition (1 Ki. 21:27-29). 4. Fasting was often an expression of sincere and heartfelt repentance from sin and humility before God (Neh. 9:1-2; Psm. 35:13; Dan. 9:3; Joel 2:12-13; Jonah 3:5-8). 5. Fasting also signified or expressed mourning, sorrow, deep grief, and sadness (1 Sam. 20:34; 31:13; 2 Sam. 1:12; 12:15-23). 6. Ezra fasted as part of his request that God provide him with a safe journey (Ez. 8:21-23). 7. Fasting is a way of expressing one’s concern for the success of God’s work (Neh. 1:3-4; Dan. 9:3). 8. Fasting serves to humble and rebuke us as it reveals how much of our happiness depends on the external pleasures of eating (Psm. 69:10). 9. Fasting teaches us self-control and self-discipline (Phil. 3:19; Rom. 16:18; 1 Cor. 9:25-27).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish	Desserts, Jewish, Usenet	12	Servings

INGREDIENTS

6	oz	Butter (or margarine)
3/4	c	Sugar
7		Eggs, separated
4	oz	Chocolate (bittersweet), melted and cooled
1	c	Almonds (unblanched), finely ground
1/2	ts	Baking powder
1/4	c	Almonds (unblanched), chopped
4		Eggs, lightly beaten
1/2	ts	Potato starch
4	oz	Chocolate (bittersweet), melted
4	oz	Margarine, softened
1/2	c	Almonds, finely ground

INSTRUCTIONS

TORTE
ICING
TO MAKE TORTE:  Cream the butter and gradually beat in the sugar until the
mixture is light and creamy.  Beat in the yolks, one at a time. Blend in
the chocolate, and gently fold in the ground almonds mixed with the baking
powder. Beat the egg whites until stiff but not dry, then fold into the
mixture.
Pour into a well-greased 10-inch springform pan.  Bake about 30 minutes in
an oven preheated to 350 degrees F. degrees. Allow to cool, then frost
thickly with the icing and sprinkle with the chopped nuts.
TO MAKE ICING:  Mix together the eggs, sugar and potato starch in the top
of a double boiler. Heat over boiling water, stirring, until mixture
thickens.
Do not boil the mixture, and beware of "scrambled eggs!" Cool, then stir
in the chocolate.
Gradually beat in the butter, one tablespoon at a time. Fold in the nuts
until the mixture is thick enough to spread.
  NOTES:
*  Rich chocolate dessert for Passover.  This is the only Passover dessert
I've ever tasted that is good enough to be making during the rest of the
year as well (when you can use corn starch instead of the potato starch).
*  If you don't have a springform pan for Passover, use an aluminum
disposable cake pan and just strip off the sides when the cake has cooled.
: Difficulty:  moderate.
: Time:  30 minutes preparation, 30 minutes baking, 5 minutes frosting.
: Precision:  measure the ingredients.
: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah
: Copyright (C) 1986 USENET Community Trust
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