Chocolate Apricot Passover Torte
Indulge in the luxurious decadence of a rich and flourless Chocolate Apricot Passover Torte, a stunning dessert that perfectly captures the spirit of the season while remaining kosher for Passover. This show-stopping cake starts with bittersweet chocolate and a touch of potato starch, creating a moist and dense texture that melts in your mouth. The interplay of flavors is elevated by a glossy layer of apricot preserves, adding a fruity sweetness that complements the chocolate beautifully. A silky chocolate glaze completes the masterpiece, making it as visually striking as it is delicious. Ideal for holiday gatherings or any special occasion, this gluten-free torte is sure to leave a lasting impression on your guests.
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Ingredients
- 8 oz Bittersweet chocolate (chopped)
- 8 tbsp Unsalted margarine (or butter, if not keeping kosher for Passover)
- 6 Large eggs (separated)
- 1 cup Granulated sugar
- 0.25 cup Potato starch
- 1 cup Apricot preserves
- 2 tbsp Hot water
- 4 oz Additional bittersweet chocolate (chopped, for glaze)
- 0.5 cup Heavy cream (for glaze)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
Step 2
Melt 8 ounces of bittersweet chocolate and 8 tablespoons of margarine (or butter) in a heatproof bowl set over a pot of simmering water. Stir until smooth, then remove from heat and let cool slightly.
Step 3
In a large bowl, whisk the egg yolks with 1/2 cup of granulated sugar until thick and pale, about 3-4 minutes. Gradually stir in the melted chocolate mixture until smooth.
Step 4
In a separate clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff, glossy peaks form.
Step 5
Fold one-third of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites in two additions. Be careful not to deflate the batter.
Step 6
Sift the potato starch over the batter and gently fold it in until just incorporated.
Step 7
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. The cake will deflate slightly as it cools.
Step 8
Once the cake is cool, gently remove it from the pan and transfer it to a serving plate. Warm the apricot preserves with 2 tablespoons of hot water over low heat, stirring until smooth. Spread a thin, even layer of apricot glaze over the top and sides of the cake.
Step 9
To make the chocolate glaze, heat 4 ounces of chopped chocolate and 1/2 cup of heavy cream in a small saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool slightly before pouring the glaze over the cake.
Step 10
Spread the glaze evenly over the top and sides of the cake using an offset spatula. Let the glaze set at room temperature for about 30 minutes before slicing and serving.
Nutrition Facts
| Serving size | (1484.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5358.7 |
| Total Fat 294.4g | 0% |
| Saturated Fat 130.9g | 0% |
| Cholesterol 1267.7mg | 0% |
| Sodium 611.0mg | 0% |
| Total Carbohydrate 616.1g | 0% |
| Dietary Fiber 32.6g | 0% |
| Total Sugars 515.8g | |
| Protein 60.2g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 464.7mg | 0% |
| Iron 35.3mg | 0% |
| Potassium 2320.8mg | 0% |
Source of Calories