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Recipe
Chocolate Fudge Torte Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 556 | |
| Calories from Fat 97 | 17% |
| Total Fat 11.01g | 14% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 252mg | 11% |
| Potassium 218mg | 6% |
| Total Carbs 114.89g | 31% |
| Dietary Fiber 1.2g | 4% |
| Sugars 56.89g | 38% |
| Protein 2.29g | 4% |
Ingredients Convert Measures
- Velvety frosting and tender cake make this dessert rich and indulgent sufficient for
- any special occasion, any time of year.
- Frosting
- 10 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 3/4 c. sugar
- 3/4 c. (1 1/2 sticks) unsalted pareve margarine, diced
- 3 lrg Large eggs, beaten to blend
- 1/2 c. liquid nondairy creamer
- Healthy pinch of coarse salt
- Cake
- 1 1/2 c. sugar
- 1 c. unsweetened cocoa pwdr
- 6 Tbsp. matzo cake meal
- 2 Tbsp. potato starch
- 5 lrg Large eggs, separated
- 1/4 tsp salt
- 1/4 c. vegetable oil
- 1/4 c. liquid nondairy creamer
- Chocolate shavings (optional)
- Fresh mint leaves (optional)
Directions
- For Frosting:Combine all ingredients in heavy large saucepan. Whisk over medium heat till chocolate melts and mix is smooth and just begins to bubble, about 8 min. Chill till just thick sufficient to spread, stirring occasionally, about 1 1/2 hrs.
- Meanwhile, prepare cake:Preheat oven to 350 F. Line 15 1/2 x 10 1/2 x 1 inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 c. sugar, cocoa pwdr, cake meal and potato starch into medium bowl.
- Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites till soft peaks form. Gradually add in 1/2 c. sugar; beat till stiff but not dry. Using same beaters, beat yolks and 1/2 c. sugar in another large bowl till thick, about 2 min. Gradually beat in oil, then nondairy creamer.
- Add in dry ingredients; beat just till blended. Fold whites into yolk mix in 3 additions.
- Spread batter in prepared pan. Bake till tester inserted into center comes out dry and cake feels hard to touch, about 20 min. Cold cake in pan on rack. Freeze cake just till hard, about 30 min.
- Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5 x 10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 c. frosting over. Top with second layer. Spread 2/3 c. frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Chill 15 min to set thin coat of frosting. Spread remaining frosting decoratively over cake. Chill till cool, about 4 hrs. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
- Cover top of cake with chocolate shavings and garnish with mint, if you like.
- Cut crosswise into slices and serve.
- Serves 8 to 10.
