| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Dessert |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Grated semisweet chocolate |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 6 |
|
Egg yolks |
| 3/4 |
c |
Matzah meal or finely grated matzah |
| 1/4 |
c |
Finely grated almonds |
| 1/4 |
ts |
Salt |
| 7 |
|
Egg whites |
| 1 |
c |
Apricot jam or preserves |
INSTRUCTIONS
From: The Jewish Star
In a large mixing bowl, cream butter and sugar. Beat in one egg yolk at a
time until mixture is light and fluffy. Add the grated chocolate, matzah
meal. almonds, and salt. In another bowl, beat egg whites until stiff but
not dry. Fold into the chocolate mixture. Spoon into an ungreased
removeable rim or springform pan. Bake in a 325 degree oven for 50-60
minutes. Cool on a rack. Remove from pan and slice torte horizontally
through the middle. Make sure the top has a flat surface. Place jam or
preserves between the layers. Cover the cake with chocolate glaze.
Posted to JEWISH-FOOD digest by wass18skw@juno.com (george l wasser) on Apr
23, 1998
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