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Brandied Chocolate Orange Torte
Matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup granulated sugar
3/4 cup raisins, chopped
1/4 cup matzo cake meal
4 ounces toasted almonds, ground (3/4 cup)
4 ounces semisweet chocolate, grated
6 tablespoons fresh orange juice
2 tablespoons Passover brandy
1 tablespoon grated orange peel
1 pinch salt
Additional grated orange peel
Shaved semisweet chocolate
Heat oven to 350 degrees F. Grease bottom of 8-inch springform pan; dust with cake meal, shaking off excess.
Using electric mixer, beat yolks and 1/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
Combine raisins and 1/4 cup cake meal.
Fold raisin mixture, almonds, grated chocolate, juice, brandy and 1 tablespoon peel into yolk mixture.
Using clean, dry beaters, beat whites with salt until soft peaks form.
Gradually add remaining 1/4 cup sugar and beat until stiff but not dry.
Fold in yolk mixture.
Turn into prepared pan.
Bake until tester inserted in center comes out clean, 55 to 60 minutes.
Invert pan onto rack. Cool cake completely in pan.
Garnish cake with peel and shaved semisweet chocolate before serving.