Mock Chestnut Torte Passover Cake
Rich, fudgy, and irresistibly elegant, the Mock Chestnut Torte Passover Cake is a sophisticated dessert perfect for your holiday table. This flourless cake delivers a velvety texture and nutty flavor using ground almonds and bittersweet chocolate, mimicking the decadence of a traditional chestnut torte. Lightened with fluffy whipped egg whites and infused with cocoa and vanilla, it bakes into a tender, gluten-free treat that's also Kosher for Passover. Topped with a dusting of powdered sugar and optional candied nuts, this cake makes a show-stopping centerpiece for any celebration. Simple yet luxurious, it requires just 20 minutes of prep time, making it an easy way to impress your guests with a truly indulgent dessert.
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Recipe Information
Ingredients
- 2 cups Ground almonds
- 1 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 5 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 6 ounces Bittersweet chocolate
- 0.5 cup Margarine (or Passover-compliant butter)
- 2 tablespoons Powdered sugar
- 0.5 cup Candied pecans or almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with margarine or butter. Line the bottom with parchment paper for easy removal.
In a medium bowl, mix the ground almonds, granulated sugar, cocoa powder, and salt. Set aside.
Separate the eggs into two bowls: yolks in one and whites in another. Using a hand or stand mixer, beat the egg whites until stiff peaks form. Set aside.
In a separate large bowl, beat the egg yolks and vanilla extract until pale and fluffy, about 2-3 minutes.
Melt the bittersweet chocolate and margarine together using a double boiler or microwave in short intervals, stirring until smooth. Let it cool slightly.
Slowly stir the melted chocolate mixture into the egg yolk mixture until fully combined.
Fold the dry ingredients (almond mixture) into the chocolate mixture, followed by gently folding in the beaten egg whites in three batches. Be careful not to deflate the batter while folding.
Pour the batter into the prepared springform pan and smooth the top. Bake for 30-35 minutes or until the center is set and a toothpick inserted into the middle comes out with moist crumbs.
Let the cake cool in the pan for 10 minutes, then carefully remove the sides of the springform pan and allow it to cool completely on a wire rack.
Dust the top of the cake with powdered sugar and garnish with candied pecans or almonds if desired before serving.
Nutrition Facts
Calories |
4747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.7 g | 402% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 441.5 g | 161% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 338.2 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 968 mg | 74% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 3989 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
