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      RECIPE TITLE "Maida Heatter's Chocolate Walnut Torte (pareve)" Source: The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers, Adapted from Maida Heatter's Great Chocolate Desserts

    yields Makes 6 to 8 servings time--- difficultymoderate

    A rich chocolate sponge nut cake from an acclaimed baker.

      RECIPE INGREDIENTS

    12 large eggs, separated
    1 cup sugar
    8 ounces semisweet chocolate, melted
    8 ounces walnuts, finely ground
    Pinch of salt
    Confectioners sugar for decoration (optional)
    Melted semisweet chocolate for decoration (optional)

      RECIPE METHOD

    1. Preheat the oven to 350°F.

    2. In a bowl, beat the egg yolks with 1/2 cup of sugar until well blended, about 2 minutes, at high speed in an electric mixer. Beat in the chocolate and fold in half the nuts. Set aside.

    3. In another bowl, beat the egg whites with the salt until very softly peaked, then gradually beat in the remaining sugar and continue beating until the egg whites hold firm peaks but are not dry.

    4. Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites. Finally fold in the remaining nuts and the rest of the egg whites.

    5. Spoon the mixture into an ungreased 10-inch tube pan. Bake 1 hour and 15 minutes.

    6. Remove the cake from the oven and turn upside down on a rack or suspend, upside down, over the neck of a bottle until completely cooled. Use a knife with a thin, stiff blade to loosen the cake from the pan by running the knife carefully and closely along the sides of the pan. Invert the cake onto a serving plate. It may be dusted with confectioners' sugar or drizzled with a lacework of melted chocolate.

    Recipes from The New York Times Passover Cookbook, edited by Linda Amster, copyright © 1999 by The New York Times. All rights reserved.


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