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VIENNESE CHOCOLATE TORTE PASSOVER
Recipe By : Wendy Lockman
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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8 Eggs separated
1 c Sugar
2 oz Semisweet choc melted cooled
1/4 c Fresh orange juice
1 t Grated orange rind
2 c Ground walnuts
1/3 c Cake meal
1/3 c Potatostarch
2 Oranges peeled sectioned
ORANGE FILLING
1 10 oz Jar Apricot preserves
1 Orange peeled and sectioned
CHOCOLATE GLAZE
1/2 c Orange juice
6 oz Semisweet chocolate broken
Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in
high.
Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate,
orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold
into yolk mixture.
With clean dry beaters, beat whites untill foamy. Gradually beat in
remaining 1\2 c. sugar untill stiff peaks form. Gently fold yolk mixture
into beaten whites. Turn into tube pan and bake 55 to 60 min., untill cake
tests done.
Invert pan on rack and let cake hang untill completely cool. Remove from
pan and slice cake in half horizontally. Spread orange filling over top of
bottom half. top with second layer. Coat cake with glaze. Garnish with
remaining 1 c. nuts and the orange sections.
Orange filling melt preserves; stir in orange
sections. cool 5 min.
Chocolate glaze
heat orange juice. remove from heat, add chocolate, stiring until melted
smooth. cool 5 min.
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