Servings: 10 to 12
Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled (tweedy) appearance and intense chocolate flavor—without flour or even egg yolks. It’s perfect for Passover, and, of course, it’s gluten free. Whipped cream on top accentuates the flavor of the nuts and balances the jolt of bittersweet. Glorious, and simple as can be. This recipe is excerpted from Sinfully Easy Delicious Desserts, by Alice Medrich. Read our review here.
The torte can be kept at room temperature, covered or under a cake dome, for up to 3 days, or frozen, well wrapped, for up to 3 months; bring to room temperature before serving.
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I have made this recipe a few times. Be sure to use fresh egg whites. I found that one brand of pasteurized egg whites (in a carton) whipped up just like fresh, while another brand would not whip at all and had to be thrown out. To be sure to get the best results, don't take a chance on egg whites in a cartonuse fresh eggs.This also works great with other kinds of nuts--hazelnuts or pecans, for example. BTW, I am trying to give this five stars, but the stars aren't showing.
I first made this for my mother who has celiac and is gluten free. Big hit. Second time I made it was during the summer in Connecticut, not such a big hit in the humidity. It's a great option if you're serving gluten free guests and tonight I'm taking it to a Passover dinner.
Thank goodness gluten free can taste this good!
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