Mexican Chocolate Torte (Pesach)

I’ve had this recipe for years (originally from Gourmet magazine in 1993).  I was so happy to see that it was totally kosher for pesach without any alterations.  I just dug it up recently, made a few changes for convenience… and voila!  Just as delicious as I remembered.  This is a good cake to have in your repetoire, as it has only 5 eggs (haha) and no matzah meal or potato starch! The cinnamon gives it a nice kick.  Very different than your typical chocolate pesach cake.

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Mexican Chocolate Torte

1 C. almond flour

1/3 C. firmly packed light brown sugar

1 Tbsp. cinnamon

3/4 tsp. salt

6 oz. bittersweet chocolate (I used Paskez)

5 large eggs, separated

1 tsp. vanilla

1/3 C. white granulated sugar

Preheat oven to 325 degrees F.  Grease bottom and sides of an 8 or 9 inch springform pan with margarine (or butter).  Don’t use spray, as it won’t release as well.  Line bottom of pan with parchment paper, and grease the paper, and coat with cake meal, knocking out the excess.  Melt the chocolate in a microwave safe bowl, in 20 second increments, taking care it doesn’t burn. (If it is very hot, let it cool slightly before continuing.)  Add the almonds, brown sugar, cinnamon and salt to the bowl with the melted chocolate, and mix well.  It will be thick.  Add the egg yolks and vanilla and mix by hand until well combined.  Pour the egg whites into the bowl of an electric mixer, and beat with whisk attachment (or use hand held mixer) until soft peaks form.  Gradually add in the sugar and continue to beat until stiff peaks form.  Scoop a third of the egg whites into the bowl with the chocolate mixture and gently fold together.

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Take care not to deflate the whites, and mix by turning the whites into the heavy chocolate mixture with a spatula.

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Keep adding more whites to the chocolate mixture until everything is  thoroughly combined, and you don’t see any more white.  (It’s ok if there is a streak or two.  Better not to overmix.)  Pour batter into prepared pan, and gently smooth the top.

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Bake torte in the middle rack of the oven for 45 minutes, or until a tester comes out clean.  Remove torte and let it cool in the pan for 5 minutes.  Run a knife around the edge of the pan and release the sides. Let it cool completely.  Invert the cake onto a flat platter, and gently peel off the parchment paper.

The cake is now ready to be decorated.  I find it is easiest, and cleanest to tuck strips of parchment paper right under the edge of the cake, to catch the icing drips.  It makes for a neater presentation.

Chocolate glaze

1/3 C. chocolate (I used chips)

2 Tbsp. margarine

2 Tbsp. pareve whipping cream (unwhipped)

1 Tbsp. honey

In a small microwave safe bowl, combine the ingredients, and microwave in 10 second increments, until the chocolate starts to melt.  Stir the ingredients and the residual heat will melt everything.  You will have a thick, pourable, shiny glaze.  Pour into center of the cake, and use the back of a spoon to spread the glaze and completely cover the top, and allow excess to drip down the sides.

Icing

Combine 1/3 C. confectioners sugar with 1 tablespoon of unwhipped topping (or any liquid).  It should be thick.  Pour icing into a small bag, and snip off the end.  Decorate with the icing on the glazed cake as you please.  To obtain the look in the picture, pipe concentric circles on the cake.  Take a sharp knife, or toothpick, and drag it through the circles, one away from the middle, and then toward the middle.  Even if you just pipe squiggly lines, it will look amazing! Enjoy!

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