Pesach torte

Name: Pesach torte
Yield: 12 servings
Cuisine: Bake
Ingredients: 10.00 eggs jumbo, separated; 325.00 g sugar; 250.00 g chocolate chips; 280.00 g matzo meal or ground almonds; 5.00 ml cinnamon ground; 1.00 lemon zest and juice; 70.00 ml sherry or orange juice; 200.00 g dark chocolate melted; 100.00 g pine nuts toasted

12 servings

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dairy

By Food24 November 03 2009

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Ingredients (9)

10.00	eggs — jumbo, separated
325.00 g	sugar
250.00 g	chocolate — chips
280.00 g	matzo meal — or ground almonds
5.00 ml	cinnamon — ground
1.00	lemon — zest and juice
70.00 ml	sherry — or orange juice
200.00 g	dark chocolate — melted
100.00 g	pine nuts — toasted

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Method:

Grease a 28 cm diameter springform cake pan.
Beat egg yolks and 275 g sugar until thick, pale and creamy (5 to 7 minutes with electric beater on high).
Add chocolate chips, matzoh meal or almonds, cinnamon, lemon juice and peel and beat until combined. Add sherry or orange juice.
Whisk egg whites with remaining sugar until stiff peaks form and fold into mixture.
Pour into cake pan and bake at 160 ºC for 1 hour, or until a skewer inserted in centre comes out clean. When cool, pour melted chocolate over (or dust with icing sugar).
Decorate with pine kernels, if using.