VIENNESE CHOCOLATE TORTE FOR PESACH

FROM CHEF ANDREA IN THE UTJ’S SOUTHERN TEST KITCHEN

Viennese Chocolate Torte
The cake is very rich. A small piece goes a long way.

10 eggs, separated
10 heaping Tablespoons sugar (about 1 cup)
8 ounces walnuts, finely ground
2-1/2 Tablespoons matzoh meal
6 ounces melted semi-sweet chocolate

Combine egg yolks and sugar.
Add chocolate and beat until smooth.
Gradually add matzoh meal and nuts.
Beat egg whites until stiff. Fold into chocolate mixture until well blended.
Bake in 2 ungreased 9-inch cake pans (or one spring-form pan) for 30-40
minutes in 350 degree oven.
Cool cake, remove from pans (split in half horizontally if baked in
spring-form pan), and frost.

Frosting:
1/4 pound butter or margarine
1/2 cup sugar
1 egg
1 ounce Sabra or wine (optional)
4 ounces melted semi-sweet chocolate

Cream butter and sugar.
Add egg, optional wine or Sabra, and chocolate.
Mix until smooth and creamy.