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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER CHOCOLATE ALMOND TORTE WITH STRAWBERRY SAUCE |
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INGREDIENTS: |
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- 1 1/4 cup sugar
- 1 cup margarine, softened, Parve, KP
- 4 eggs, separated
- 2 1/4 cups almonds, sliced, blanched, KP
- 7 oz unsweetened chocolate, KP, Parve
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SAUCE: |
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- 2 cups strawberries, fresh
- 1 cup sugar
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INSTRUCTIONS: |
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- Preheat oven to 300 degrees F.
- Line the bottom of a 9" spring-form pan with wax paper or bakery
paper.
- Using a blender, blend well sugar and margarine until fluffy.
- Add egg yolks.
- In a food processor, process almonds and chocolate until finely
ground
- Stir into sugar mixture.
- In a separate bowl, beat egg whites to stiff peaks.
- Mix 1/3 whites into batter.
- Gently fold in remaining whites.
- Spread batter into pan, smoothing top.
- Bake about 1 1/2 hours, until top springs back.
- Cool for 10 minutes before releasing.
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Sauce: |
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- Puree 2 cups fresh strawberries
- In a small saucepan, combine 1 cup sugar and puree.
- Simmer 3 minutes.
- Cover and cool.
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TO SERVE: |
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- Place the sauce on plate.
- Place torte on top.
- Garnish with fresh strawberries
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Yields: 16 servings |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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