Chocolate Torte with Passover Fudge Glaze
From Martha Stewart [1]
Ingredients
- 1 1/3 cups whole hazelnuts
3/4 cup margarine, melted, plus more for pan
3/4 cup cocoa powder, plus more for pan
1/3 cup matzo cake meal
6 large eggs, separated
1/2 cup packed light-brown sugar
Passover Fudge Glaze, recipe below
Pinch of salt
1/2 cup superfine sugar
Directions
- Heat oven to 350 degrees. Line a baking pan with parchment, and spread hazelnuts on top. Bake until fragrant and toasted, about 10 minutes. Place nuts in a clean kitchen towel, and rub to remove loose skins.
- Place 1/3 cup nuts in bowl of food processor, and pulse until finely ground; reserve.
- Roughly chop remaining 1 cup nuts, and set aside.
- Grease a 9-inch round cake pan with margarine; dust with cocoa powder.
- Whisk together remaining 3/4 cup cocoa powder, ground hazelnuts, and matzo meal; set aside.
- In a bowl of an electric mixer fitted with the whisk attachment, beat yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail for 3 seconds when you raise the whisk, about 45 seconds.
- Fold in 1 cup nut purée from fudge glaze recipe.
- Transfer to a large bowl; wash and dry mixer bowl and attachment.
- Place egg whites and salt in mixer bowl; beat with whisk attachment on medium-high speed until soft peaks form, about 1 minute. With mixer running, slowly add superfine sugar; beat until stiff and glossy.
- Fold egg whites and ground-hazelnut mixture into egg-yolk mixture. Fold in melted margarine. Transfer batter to prepared pan; smooth top with an offset spatula.
- Transfer to oven; bake until a wooden skewer inserted in the middle of the cake comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool, about 1 1/2 hours.
- Invert pan, and remove cake. Using a serrated knife, slice cake into two layers.
- Place a 9-inch cake round on a wire rack set on a baking sheet. Place bottom layer of cake on round; spread 1/2 cup fudge glaze on top. Place second layer on bottom layer. Pour remaining glaze over cake, using the offset spatula to cover sides. Refrigerate 30 minutes.
- When ready to serve, press chopped hazelnuts onto sides.
Makes one 9-inch round cake.
Passover Fudge Glaze
1 1/2 cups whole blanched hazelnuts
2 cups sugar
2/3 cup cocoa powder
Seeds of 1 vanilla bean
8 tablespoons (1 stick) unsalted margarine
Pinch of salt
- Place hazelnuts and 1 1/2 cups water in blender. Blend until fine, 30 seconds.
- Set a fine sieve over a small bowl, and pour blended mixture through. Reserve purée left in sieve for Chocolate Torte.
- In another bowl, whisk together 1 cup sugar and cocoa powder; set aside.
- Place 1 cup nut liquid in saucepan with vanilla seeds, margarine, remaining 1 cup sugar, and salt. Bring to full boil.
- Whisk in cocoa mixture; return to boil. Remove from heat; let cool 30 minutes. Store in airtight container; refrigerate.
Makes 1 3/4 cups.
Information
- Category
- Desserts, Cake
- Cuisine
- North American