Name: Hungarian Chocolate-Walnut Torte
Yield: Yield: about 10 Servings
Cuisine: Hungary
Ingredients: ¾ cup sugar (if using half semisweet and half sweet chocolate) or ¾ cup plus 2 tablespoons sugar (if using all semisweet chocolate); 6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German’s Sweet Chocolate) and half semisweet, but all semisweet is also delicious; cut into small pieces; 6 large eggs, separated; walnut halves; Passover Confectioners’ Sugar or Chocolate Icing; heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream; 6 ounces shelled walnuts (1¾ to 2 cups); 3 tablespoons matzoh meal

Preparation info

Yield: about
10
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals.

To conclude a meat meal, it is delectable plain or dusted fancifully with confectioners’ sugar (a Passover recipe without cornstarch follows) or glazed with a simple chocolate icing.

For a