passover double chocolate almond torte

Ingredients

• Servings: 1
• 1/2 teaspoon unsweetened cocoa powder for dusting, or as needed
• 2 (8 ounce) packages semi-sweet chocolate squares, coarsely chopped
• 1/2 cup butter
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 1/4 cup white sugar
• 1/4 cup chocolate chips
• 1/4 cup crushed almonds
• 1 teaspoon confectioners' sugar for dusting, or as needed
• 1/2 teaspoon unsweetened cocoa powder for dusting, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• whisk egg yolks and vanilla extract together in a large bowl.
• gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• fold 1/3 of the egg white mixture into chocolate mixture. gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• spread batter evenly into prepared springform pan.
• bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. stir the chips. continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. do not overheat.
• drizzle melted chocolate chips torte. sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, the torte before serving..