This year I was asked to attend my very first seder, which I was more than excited for, since everyone was asked to bring something kosher and it sounded like an adventure. However, when I was asked to bring veggies, I considered de-friending my seder host, but instead won her over with a description of this flourless chocolate walnut torte.
You might think that the inclusion of matzo meal and nuts could make this torte dry, but you’d be very far from the truth–this torte is both moist and rich, and I will most definitely serve this torte for non-seder get-togethers (it’s that good). However, as a person who likes many flavor combinations, I also included a raspberry coulis to serve along with it (also kosher, of course).
- 9-inch springform pan
- Food processor or blender
- Hand mixer
- Fine mesh strainer
- Parchment or wax paper
- 3/4 cup sugar + 2 Tbl.
- 6 oz. semisweet chocolate, cut into small pieces
- 6 large eggs, separated, rm. temp.
- 6 oz. shelled walnuts
- 3 Tbl. matzo meal
- 3/4 tsp. vanilla extract
- 1 (10 oz) pkg. frozen raspberries, thawed
- 1/4 cup + 2 Tbl. sugar
- 1 tsp. fresh lemon juice
- Bit of chopped mint leaves
Line the bottom of the springform pan with parchment paper and preheat oven to 350 degrees. In a medium saucepan, combine 1/2 cup sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue until the sugar dissolves and forms a simple syrup (thin, glossy syrup that’s clear and no sugar crystals are left). Remove from heat and stir in the chocolate pieces and vanilla extract until smooth. Let cool.
In a large bowl, beat the egg yolks with a hand mixer until light and thickened-4 min. Grind the walnuts in a food processor with the remaining sugar and matzo using the pulse function. Stir walnut mix into the yolks. Add the cooled chocolate mix and combine.
Beat egg whites in another bowl with CLEAN hand mixer until stiff peaks form. Gradually fold the whites into the chocolate mix until NO whites show. Pour into the springfrom pan and bake 30-40 min. until puffed and almost set, but is still a little gooey in the center. A toothpick inserted 1-inch from the edge should come out clean.
Let cool in pan on a rack. When cool, unmold by running a sharp knife around the edges. Invert onto a platter and serve at room temperature.
For the coulis:
Purée raspberries with sugar, lemon juice, and mint in a blender. Place a bowl under the strainer and strain. *Keeps about a week, covered and chilled.