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Parve
Hard
10 Servings
Allergens 
4 Hours, 30 Minutes
Diets
Worth the efforts – this cake is sublime! A real treat for your Passover company.
10 egg yolks and 12 egg whites
1 teaspoon Gefen Vanilla
1 and 4/5 cups extra-fine sugar
120 grams toasted hazelnut or almond flour
1 cup Gefen Cocoa Powder, sifted
4 tablespoons sugar
1/4 cup water
3 tablespoons Gefen Cocoa
1 3.5-oz. bar bittersweet chocolate
1 tablespoon vanilla sugar
4 egg yolks
1 stick (1/2 cup) margarine (use soy-free, if needed)
1 and 1/2 cups (7 ounces) hazelnuts
6 large egg whites (180 ml) at room temperature
pinch salt
1 and 1/2 cups (superfine) granulated sugar
2 teaspoons Gefen Vanilla Extract
1/2 teaspoon Gefen Almond Extract
1 cup (6 ounces) mini chocolate chips
6 ounces bittersweet chocolate, melted and cooled
Whip egg yolks to mousse consistency. Add vanilla and set aside.
Whisk egg whites and sugar in an electric mixer until stiff peaks form.
Gently fold yolk mixture into egg whites (do not overmix); it’s not necessary to fold mixture until all yolk streaks are gone. Gently fold in cocoa powder and nut flour.
Spread batter into sheet pan and bake at 350°F for 25 minutes.
Once cake has cooled, cut into four identical rectangles and freeze (with Gefen Parchment Paper in between the layers).
Preheat oven to 350°F. Grease a sheet pan and set aside.
In a double boiler (a pot sitting on top of another pot that is filled with hot water) place sugar and water and cook until sugar dissolves. Add the chocolate, cocoa and vanilla sugar and let melt, mix well.
Add yolks to mixture, mixing constantly until they are incorporated, add margarine. When smooth, pour into a container and let it sit uncovered until it has completely cooled.
Preheat oven to 350°F and line two large baking sheets with parchment paper. Draw two eight-inch rounds on the parchment paper.
Spread hazelnuts on a separate baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove skins. Chop nuts.
In a bowl of standing electric mixer fitted with a whisk, beat the egg whites with the salt at medium high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff peaks form. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold in until the meringue is lightly marbled.
Spread the meringue in the drawn circles and bake for two and a half hours, until crisp, rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
Lower the oven temperature to 225°F.
Make sure torte is completely frozen. Spread chocolate cream in between each layer and on the sides. Top with chopped up pieces of the meringue.
Cake must be kept refrigerated or frozen.
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