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Viennese Chocolate Torte
Serves 12
1/2 cup unsalted butter or margarine
3/4 cup sugar
3 eggs, separated
3 oz. bittersweet chocolate, grated
2 cups finely ground almonds
1/4 tsp. cinnamon
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
Cream butter and sugar. Add egg yolks and beat until light and fluffy. Beat in grated chocolate. Combine almonds with cinnamon and add 1/4 of this mixture to creamed mixture. Beat the egg whites until frothy; then fold them and the remaining almonds into the batter. Pour the batter into springform pan.
Bake for 35-45 minutes or until cake tester comes out clean. Cool in pan 20 minutes, remove sides, then cool completely. Dust with powdered sugar before serving.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1/2 cup unsalted butter or margarine
3/4 cup sugar
3 eggs, separated
3 oz. bittersweet chocolate, grated
2 cups finely ground almonds
1/4 tsp. cinnamon
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
Cream butter and sugar. Add egg yolks and beat until light and fluffy. Beat in grated chocolate. Combine almonds with cinnamon and add 1/4 of this mixture to creamed mixture. Beat the egg whites until frothy; then fold them and the remaining almonds into the batter. Pour the batter into springform pan.
Bake for 35-45 minutes or until cake tester comes out clean. Cool in pan 20 minutes, remove sides, then cool completely. Dust with powdered sugar before serving.
(Louise Fiszer)
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